Creamy Miso Udon Noodles (Print version)
Comforting Japanese noodles in savory 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
12 - 1/4 cup water
→ Garnish
13 - 1 tablespoon sliced green onions
14 - 1 teaspoon toasted sesame seeds
15 - Chili flakes (optional)
# How To Make It:
01 - Cook the udon noodles according to package instructions until tender. Drain thoroughly and set aside, keeping warm.
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 incorporated.
06 - Pour the sauce mixture into the skillet with 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 until noodles are evenly coated and spinach is just wilted.
08 - Taste and adjust seasoning as needed. Serve immediately in bowls, garnished with sliced green onions, toasted sesame seeds, and chili flakes if desired.
# Expert Advice:
01 -
- The miso cream sauce creates an incredibly rich coating without feeling heavy like traditional cream pasta
- Ready in under 30 minutes but tastes like a restaurant quality Japanese fusion dish
02 -
- Never boil the miso sauce aggressively or it will separate and become grainy instead of staying smooth and creamy
- Make sure your miso paste is fully dissolved in the sauce before adding it to the pan to avoid salty clumps
03 -
- Room temperature cream incorporates more smoothly into the miso mixture than cold cream straight from the fridge
- Grating the ginger on a microplane releases more flavor and eliminates any fibrous strings in the final dish