Creamy Miso Udon (Printable)

Thick noodles in rich miso cream with vegetables

# 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)

# Directions:

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.
08 - Taste and adjust seasoning if needed. Serve immediately, garnished with green onions, sesame seeds, and chili flakes if desired.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something you would order at a specialty restaurant
  • It is endlessly adaptable based on whatever vegetables are languishing in your crisper drawer
02 -
  • Miso paste varies in saltiness between brands, so always taste your sauce before serving
  • The sauce continues to thicken as it sits, so have a splash of water ready if reheating leftovers
03 -
  • Room temperature cream incorporates more smoothly into the miso mixture
  • Reserve a splash of pasta water if cooking your udon separately, it helps bind the sauce

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