Creamy Miso Udon (Printable View)
Savory udon noodles in rich miso cream sauce with vegetables
# Ingredient List:
→ Noodles
01 - 7 oz fresh or frozen udon noodles
→ Vegetables
02 - 1 tablespoon neutral oil (canola or sunflower)
03 - 1 small onion, thinly sliced
04 - 1 cup shiitake mushrooms, sliced
05 - 1/2 cup baby spinach leaves
→ Sauce
06 - 2 tablespoons white miso paste
07 - 2 teaspoons soy sauce
08 - 1 teaspoon sesame oil
09 - 1 teaspoon grated ginger
10 - 1 clove garlic, minced
11 - 3/4 cup heavy cream (or plant-based cream for vegan option)
12 - 1/4 cup water
→ Garnish
13 - 1 tablespoon sliced green onions
14 - 1 teaspoon toasted sesame seeds
15 - Chili flakes (optional)
# How to Prepare:
01 - Cook the udon noodles according to package instructions. Drain and set aside.
02 - In a large skillet over medium heat, heat the neutral oil. Add the onion and cook for 2 minutes until softened.
03 - Add the sliced shiitake mushrooms and sauté for 3–4 minutes until tender.
04 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
05 - In a bowl, whisk together the miso paste, soy sauce, sesame oil, heavy cream, and water until smooth.
06 - Pour the sauce mixture into the skillet with the vegetables. Bring to a gentle simmer and cook for 2–3 minutes, stirring frequently.
07 - Add the cooked udon noodles and baby spinach, tossing everything together until the noodles are well coated and the spinach is wilted. Taste and adjust seasoning if needed.
08 - Serve immediately, garnished with green onions, sesame seeds, and chili flakes if desired.
# Expert Suggestions:
01 -
- Ready in 25 minutes but tastes like it simmered all afternoon
- The miso cream sauce creates that velvety restaurant texture you crave
- It adapts easily to whatever vegetables are wilting in your crisper drawer
02 -
- Whisk the miso paste with the liquid ingredients before adding to heat, or it will never fully incorporate
- The sauce thickens quickly as it cools, so do not panic if it looks thinner than you want in the pan
03 -
- Reserve a splash of pasta cooking water to thin the sauce if it becomes too thick
- Room temperature cream incorporates more smoothly than cold straight from the fridge