Creamy Miso Udon (Printable Version)

Thick udon noodles in rich miso cream sauce with mushrooms and spinach, ready in 25 minutes.

# What You'll Need:

→ Noodles

01 - 7 ounces 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)

# How to Make It:

01 - Cook the udon noodles according to package instructions. Drain thoroughly and set aside.
02 - Heat neutral oil in a large skillet over medium heat. Add onion and cook for 2 minutes until softened.
03 - Add sliced shiitake mushrooms and sauté for 3 to 4 minutes until tender and golden.
04 - Stir in garlic and ginger, cooking for 1 minute until fragrant. Be careful not to burn.
05 - Whisk together miso paste, soy sauce, sesame oil, heavy cream, and water in a bowl until completely smooth.
06 - Pour sauce mixture into skillet with vegetables. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring frequently until slightly thickened.
07 - Add cooked udon noodles and baby spinach to skillet. Toss everything together until noodles are well coated and spinach is wilted.
08 - Taste and adjust seasoning if needed. Serve immediately topped with green onions, sesame seeds, and chili flakes if desired.

# Expert Insights:

01 -
  • The umami rich sauce clings to every thick noodle like a warm hug
  • Ready in 25 minutes but tastes like it came from a restaurant
  • Easily customizable with whatever vegetables are languishing in your crisper drawer
02 -
  • Miso paste can separate and turn grainy if boiled too aggressively so keep the sauce at a gentle simmer
  • The sauce continues to thicken as it sits off the heat so do not reduce it too much in the pan
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
03 -
  • Cook your noodles slightly less than the package recommends since they will finish cooking in the hot sauce
  • Save a splash of noodle cooking water before draining in case your sauce needs thinning at the end

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