Ingredients
Main Ingredients
- 200 g udon noodles
- 2 cups broth (vegetable or chicken)
- 1 tbsp miso paste
- 1/4 cup milk or cream
- 1 tsp soy sauce
- 1 garlic clove, minced
- 1 tsp sesame oil
- 1/2 cup mushrooms, sliced
- 1 green onion, sliced
Instructions
- Cook the noodles: Cook udon noodles according to package instructions until tender, then drain and set aside to keep warm.
- Sauté aromatics and mushrooms: In a pot, heat sesame oil over medium heat and sauté the minced garlic and sliced mushrooms until they become soft and fragrant, about 3-4 minutes.
- Add broth and simmer: Pour the broth into the pot with the sautéed mushrooms and garlic and bring it to a gentle simmer to blend the flavors.
- Incorporate miso paste: Stir in the miso paste slowly, making sure it fully dissolves in the broth without boiling to preserve its delicate flavor.
- Add cream and seasoning: Pour in the milk or cream along with soy sauce, stirring gently to create a creamy, savory broth.
- Combine noodles and heat through: Add the cooked udon noodles back into the pot and heat them through in the broth for 1-2 minutes, ensuring everything is evenly warmed.
- Garnish and serve: Ladle the creamy miso udon into bowls, garnish with sliced green onions, and serve hot for a comforting meal.
Notes
- Do not boil the broth after adding miso paste to maintain its nuanced umami flavor.
- For added protein, incorporate tofu cubes or cooked chicken slices.
- Vegetable broth makes this dish suitable for vegetarians.
- Use low-sodium soy sauce to reduce salt content if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Japanese
- Diet: Vegetarian
