Creamy Miso Udon Noodles with Shiitake and Scallions
This dish is a modern, comforting twist on traditional Japanese udon, where chewy wheat noodles are bathed in a silky, umami-rich miso sauce. Earthy shiitake mushrooms and the brightness of scallions bring depth, while a splash of sesame oil lends a toasty finish. It’s the kind of hearty yet delicate meal that warms from within and highlights the elegance of simplicity in Japanese home cooking.
Equipment
- Large Pot
- Medium sauté pan
- Whisk
- Knife
- Cutting board
Ingredients
- 12 oz fresh udon noodles or frozen; avoid dried for best texture
- 1 tbsp neutral oil such as vegetable or grapeseed oil
- 1 cup shiitake mushrooms stems removed, caps thinly sliced
- 2 cloves garlic finely minced or grated
- 2 tbsp white miso paste shiro miso for the lightest sweetness and least saltiness
- 1 cup vegetable broth low-sodium, warm
- ½ cup unsweetened soy milk or oat milk for creaminess
- 1 tsp toasted sesame oil
- 2 pieces scallions sliced thinly, greens and whites separated
- ½ tsp soy sauce or tamari for gluten-free option
- 1 pinch freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil. Add fresh or frozen udon noodles and cook according to package instructions—typically 2 to 3 minutes until tender but chewy. Drain and set aside, reserving 1/4 cup of the starchy cooking water.
- In a sauté pan, heat the neutral oil over medium heat. Add the sliced shiitake mushrooms and sauté for about 4–5 minutes, or until golden brown and soft. Stir often for even browning. Add the minced garlic and cook 30 seconds until aromatic.
- In a bowl, whisk warm vegetable broth with miso paste until smooth to avoid lumps. Add soy milk, soy sauce, and reserved noodle water. Pour this liquid mixture into the sauté pan with mushrooms. Simmer gently for 2–3 minutes over medium heat, allowing the sauce to thicken slightly.
- Add cooked udon noodles directly into the sauce and toss well to coat. Let simmer another 2 minutes until everything is hot and silky. Turn off heat and finish with toasted sesame oil, black pepper, and scallion whites.
- Serve in deep bowls garnished with scallion greens and, if you wish, a sprinkle of furikake or toasted sesame seeds for extra texture and umami.
Notes
- For a spicier version, add a drizzle of chili oil before serving.
- To make it fully plant-based broth, ensure your vegetable broth contains no bonito or dashi pieces.
- You can swap shiitake for cremini in a pinch, but shiitake adds more umami depth.
Nutrition
Calories: 385kcalCarbohydrates: 65gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 1396mgPotassium: 235mgFiber: 7gSugar: 10gVitamin A: 76IUVitamin C: 1mgCalcium: 47mgIron: 1mg
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