Creamy Miso Udon Noodles (Printable)
Savory udon noodles in rich miso cream sauce with vegetables
# What You'll 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
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 the udon noodles according to package instructions. 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 smooth and fully incorporated.
06 - Pour the sauce mixture into the skillet with the vegetables. Bring to a gentle simmer and cook for 2–3 minutes, stirring frequently to prevent separation.
07 - Add cooked udon noodles and baby spinach to the skillet. Toss everything together using tongs until noodles are evenly coated and spinach is wilted.
08 - Taste and adjust seasoning if needed. Serve immediately, garnished with sliced green onions, toasted sesame seeds, and chili flakes if desired.
# Expert Tips:
01 -
- The miso cream sauce creates this velvety coating that makes every single noodle feel like a warm hug
- It comes together faster than delivery would arrive, but tastes like something you would travel across town for
02 -
- Miso paste can seize up if you add it directly to hot liquid, so whisk it with the cream first for the silkiest sauce
- The sauce continues thickening off the heat, so do not reduce it too much in the pan or it will become gloppy
03 -
- Reserve a splash of pasta water to adjust sauce consistency instead of adding more cream
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing for the best aroma