dinner
udon
mushroom
noodles
asian
quick

Creamy Miso Mushroom Udon

Name: Creamy Miso Mushroom Udon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 400 g Fresh vacuum-packed udon noodles; 250 g Mixed shiitake and oyster mushrooms; 1 tablespoon Neutral oil; 25 g Unsalted butter; 2 cloves Garlic cloves; 2 teaspoons Fresh ginger; 2 tablespoons White miso; 1 tablespoon Light soy sauce; 1 teaspoon Rice vinegar; 120 ml Single cream or unsweetened oat cream; 100 ml Hot noodle cooking water; 2 Spring onions; 2 teaspoons Toasted sesame seeds; 1 Small sheet nori; Freshly ground black pepper

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Silky udon and browned mushrooms in a savory miso cream sauce, finished with sesame and nori.

Prep

15 min

Cook

20 min

Serves

Level

Easy

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Ingredients

15 items

Fresh vacuum-packed udon noodles400 g

Mixed shiitake and oyster mushrooms250 g

Neutral oil1 tablespoon

Unsalted butter25 g

Garlic cloves2 cloves

Fresh ginger2 teaspoons

White miso2 tablespoons

Light soy sauce1 tablespoon

Rice vinegar1 teaspoon

Single cream or unsweetened oat cream120 ml

Hot noodle cooking water100 ml

Spring onions2

Toasted sesame seeds2 teaspoons

Small sheet nori1

Freshly ground black pepper

Method

5 steps

Bring a saucepan of water to the boil. Loosen the udon in the water for 60 seconds, then drain and reserve 100 ml of the cooking water.

Heat a large frying pan over high heat. Add the oil and mushrooms in a single layer. Leave undisturbed for 3 minutes, then toss and cook for 4 minutes until browned at the edges.

Reduce the heat to medium. Add the butter, garlic and ginger and cook for 45 seconds.

Whisk the miso, soy sauce, vinegar, cream and hot noodle cooking water together, then pour into the pan. Add the udon and toss for 2 to 3 minutes until the sauce is glossy and clings to every noodle. Loosen with a splash of water if needed and season with black pepper.

Divide between warm bowls and finish with spring onions, sesame seeds and nori.