These creamy mushroom miso udon are both easy to make and full of flavour. The umami flavours from the miso and mushrooms perfectly balance with the creamy sauce. This comforting dish only takes 20 minutes to make and is the perfect midweek dinner.
Ingredients
This creamy mushroom miso udon requires 13 ingredients:
- Udon noodles
- Butter
- Garlic
- Onion
- Shiitake or oyster mushrooms
- Vegetarian mushroom stir-fry sauce, I use Lee Kum Kee
- Light soy sauce
- Double cream
- Parmesan
- White miso paste
Garnish
- Spring onion
- Shredded nori
- Sesame seeds
How to make creamy udon
1. Prep the ingredients
This dish comes together quickly, so fully prep all of your ingredients before you start making the sauce. Firstly, chop up your onion, grate the garlic, and slice the mushrooms and spring onions. Grate the Parmesan and measure out the sauces, miso and cream.
2. Boil the udon
To cook the udon you will need to bring a large pot of water to the boil. Add your udon and heat for 30 seconds to 1 minute or until the noodles become loose. Fresh udon will need less time than frozen udon.
Drain and rinse the noodles thoroughly with cold water. This stops them from cooking further.
3. Make the sauce
First melt your butter in a large frying pan or stir-fry pan. Add in your onions and fry for 2 minutes until the garlic is fragrant. Now add in the mushrooms along with the soy sauce, stir-fry sauce and a splash of water.
Stirring often, fry the mushrooms for around 7 minutes until cooked through. Add extra splashes of water if the pan becomes too dry.
Now add the cream, vegetarian Parmesan and miso. Heat until the cream just starts to bubble and set aside. Add in your noodles and toss to coat. Add another splash of water to loosen the sauce and cook the udon for a minute, until just heated through.
4. Serve the noodles
Finally, serve the noodles sprinkled with the sliced spring onion, nori and sesame seeds.
Which udon noodles to choose
In the U.K. the most readily available udon are the straight-to-wok udon. These are the cheapest option and can be found in most supermarkets. These noodles, however, often fall apart quite easily and do not have the chewiness udon are supposed to have.
I prefer to use frozen udon. These are a little more expensive and can usually only be found in Asian supermarkets. However, they are much thicker and chewier than the straight-to-wok kind.
Similar recipes
If you liked this recipe then check out some more of my noodle recipes:
- Vegan yaki udon
- Spicy noodle mac n cheese bites
- Vegetarian japchae noodles
- Asian rice noodle salad with tofu and mango
Creamy Mushroom Miso Udon
Ingredients
Method
- Bring a large pot of water to the boil. Add your udon and cook for 1 minute or until loosened. Drain and rinse with cold water. Set aside.
- Melt the butter in a medium-large frying pan over a medium heat.
- Add in the garlic and onion and stir-fry for 2 minutes.
- Stir in the mushrooms, vegetarian mushroom stir-fry sauce, soy sauce and a splash of water. Turn the heat down to medium-low.
- Cook for around 7 minutes until the mushrooms are cooked through, stirring often. Add more water if the mushrooms get too dry.
- Turn the heat to low. Add in the double cream, vegetarian Parmesan and miso. raise the heat a little and stir to combine.
- As soon as the mixture starts to bubble add in your udon. Add a splash of water to loosen the sauce.
- Toss together until the udon are coated and heated through, around 1 minute.
- Season to taste with salt and white pepper and serve sprinkled with spring onion, toasted sesame seeds, and nori.
I love udon!