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Decadent Creamy Miso Udon Recipe That Will Melt Your Taste Buds

Creamy miso udon noodles bowl with vibrant garnishes and textures
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Decadent creamy miso udon is the ultimate comfort food chewy noodles coated in a silky, umami-rich miso cream sauce with mushrooms, garlic, and ginger. This quick Japanese-inspired dinner comes together in under 30 minutes and tastes like something you'd order at a high-end noodle bar.

Ingredients

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  • 2 packages (14–16 oz total) fresh or frozen udon noodles
  • 3 tablespoons white miso paste
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 small onion, thinly sliced
  • 8 oz mushrooms (shiitake or cremini), sliced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon mirin
  • 1 teaspoon sesame oil
  • 2 green onions, sliced
  • 1 tablespoon toasted sesame seeds
  • Optional protein: shredded rotisserie chicken, tofu, or pan-fried tempeh

Instructions

  1. Cook udon noodles per package instructions. Drain and rinse with cold water. Set aside.
  2. Whisk miso paste with 2 tablespoons warm water until smooth.
  3. In a large skillet over medium heat, melt butter. Add sliced onion and cook for 2–3 minutes.
  4. Add garlic and ginger, stir for 30 seconds. Add mushrooms and cook until browned, about 5 minutes.
  5. Pour in soy sauce and mirin, scraping up any browned bits.
  6. Stir in diluted miso paste and pour in cream. Simmer gently for 2–3 minutes do not boil.
  7. Add noodles to sauce and toss to coat. Drizzle with sesame oil, stir, and remove from heat.
  8. Divide into bowls. Garnish with green onions, sesame seeds, and optional protein.

Notes

For vegan: use coconut cream and tofu. To spice it up, add chili oil or gochujang. Refrigerate leftovers for up to 2 days; reheat gently with added water or broth to loosen sauce. Sauce freezes well without noodles for up to 1 month.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-miso-udon/