Creamy Miso Udon Noodles (Print Version)
Savory udon noodles in rich miso cream sauce with vegetables
# What You 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)
# How To Make:
01 - Cook the udon noodles according to package instructions until al dente. Drain thoroughly and set aside.
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 emulsified.
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 using tongs until noodles are well coated and spinach is wilted. Taste and adjust seasoning as needed.
08 - Divide between bowls and garnish with sliced green onions, toasted sesame seeds, and chili flakes if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The miso cream sauce hits that perfect spot between savory comfort food and something entirely new
- It comes together in under 30 minutes but tastes like you spent much longer on it
02 -
- Never let the miso cream sauce boil vigorously or it might separate and become grainy
- Always whisk your miso paste with the cream before adding it to the hot pan to ensure smooth incorporation
03 -
- Frozen udon noodles are often better than dried ones and have that perfect chewy texture
- White miso is ideal here but red miso works if you prefer a deeper, more intense flavor