Creamy Miso Udon (Printable)

Savory udon noodles in a rich miso cream sauce with mushrooms and spinach

# 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
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 udon noodles according to package directions. Drain thoroughly and set aside.
02 - Heat neutral oil in large skillet over medium heat. Add sliced onions and cook 2 minutes until softened.
03 - Add shiitake mushrooms to skillet. Sauté 3-4 minutes until tender and lightly browned.
04 - Stir in minced garlic and grated ginger. Cook 1 minute until fragrant, being careful not to burn.
05 - Whisk together miso paste, soy sauce, sesame oil, cream, and water in bowl until smooth and fully incorporated.
06 - Pour sauce mixture into skillet with vegetables. Bring to gentle simmer and cook 2-3 minutes, stirring frequently until slightly thickened.
07 - Add cooked noodles and baby spinach to skillet. Toss everything together until noodles are evenly coated and spinach is wilted, about 1-2 minutes.
08 - Taste and adjust seasoning as needed. Serve immediately topped with green onions, sesame seeds, and chili flakes if desired.

# Expert Suggestions:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours, making it perfect for those nights when you want restaurant quality results with minimal effort
  • Its incredibly forgiving and you can swap vegetables based on whatever is languishing in your crisper drawer
  • That magical combination of creamy richness and savory depth hits every single comfort button
02 -
  • Miso paste varies wildly in saltiness between brands, so start with less soy sauce than you think you need and add more gradually
  • The sauce will continue thickening as it sits off the heat, so dont panic if it looks slightly thinner than you want in the pan
  • Resist the urge to crank up the heat when cooking the cream sauce or it might separate and become grainy instead of smooth
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top, it makes such a huge difference in flavor
  • If you make this ahead, the sauce will thicken considerably in the fridge, so add a splash of water or cream when reheating
  • For extra protein, add soft cubed tofu during the last 2 minutes of cooking so it absorbs some of that sauce

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