Creamy Miso Udon Noodles (Printable)
Thick udon noodles in rich miso cream sauce with vegetables for a comforting Japanese-inspired meal ready in 25 minutes.
# What You'll Need:
→ 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 Steps:
01 - Cook the udon noodles according to package instructions. Drain thoroughly and set aside.
02 - Heat neutral oil in a large skillet over medium heat. Add sliced onion and cook for 2 minutes until softened and translucent.
03 - Add sliced shiitake mushrooms to the skillet. Sauté for 3-4 minutes until tender and lightly browned.
04 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
05 - In a mixing bowl, whisk together white miso paste, soy sauce, sesame oil, heavy cream, and water until completely smooth and well incorporated.
06 - Pour the sauce mixture into the skillet with the vegetables. Bring to a gentle simmer and cook for 2-3 minutes, stirring frequently until slightly thickened.
07 - Add cooked udon noodles and baby spinach to the skillet. Toss everything together using tongs until noodles are evenly coated and spinach is wilted.
08 - Taste and adjust seasoning if needed. Serve immediately in bowls, garnished with sliced green onions, toasted sesame seeds, and chili flakes if desired.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something that simmered for hours
- Thick chewy udon noodles are basically comfort food royalty
- You can keep it vegetarian or load it up with whatever vegetables are languishing in your crisper drawer
02 -
- Dont let the sauce come to a rolling boil or the cream might separate and turn grainy
- Miso varies by brand, so start with less and add more to taste
- The sauce thickens quickly as it cools, so dont worry if it looks a little thin in the pan
03 -
- Grate your ginger on a microplane so it virtually disappears into the sauce
- Toast your sesame seeds in a dry pan for 2 minutes before topping for maximum flavor