Creamy Miso Udon (Printable)

Thick udon noodles in a savory miso cream sauce with vegetables

# What You'll Need:

01 - 7 ounces fresh or frozen udon noodles

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

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

13 - 1 tablespoon sliced green onions

14 - 1 teaspoon toasted sesame seeds

15 - Chili flakes (optional)

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.

01 -

The sauce comes together in minutes but tastes like something you would find in a tiny Tokyo ramen shop
It is secretly adaptable, whatever vegetables are languishing in your crisper drawer will work beautifully

02 -

Do not let the sauce boil vigorously once the cream is added or it might separate and we want it silky smooth
The sauce thickens as it stands off the heat, so err on the side of slightly thinner when you are cooking

03 -

Fresh miso paste makes a difference you can taste, keep it refrigerated and it will last for months
Toast your sesame seeds in a dry pan for 2 minutes before garnishing, it adds such depth