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Decadent Creamy Miso Udon

Creamy miso udon with soft boiled egg and spinach
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There's something deeply comforting about a bowl of noodles that feels like a warm hug from the inside out. This Decadent Creamy Miso Udon is a 20-minute rescue mission for your weeknight dinner routine, proving that the most luxurious meals often come from the simplest of ingredients.

Ingredients

  • Udon Noodles: 2 packs (about 7 oz each) of fresh or frozen udon noodles
  • White Miso Paste: 3 tablespoons
  • Heavy Cream: 1 cup
  • Chicken or Vegetable Broth: 1 cup, low-sodium
  • Garlic: 3 cloves, minced
  • Soy Sauce: 1 tablespoon (use tamari for gluten-free)
  • Unsalted Butter: 1 tablespoon
  • Toppings (Optional): Sliced green onions, toasted sesame seeds, soft-boiled egg, shichimi togarashi

Instructions

  1. Prepare the Noodles: Bring a large pot of water to a boil. Cook udon noodles according to package directions (1-2 minutes for fresh/frozen). Drain and rinse with cold water to prevent sticking.
  2. Create the Creamy Miso Sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 60 seconds until fragrant. Pour in broth and heavy cream, stirring to combine. Bring to a gentle simmer.
  3. Incorporate the Miso: Place miso paste in a small bowl. Add a few tablespoons of warm cream mixture and whisk into a smooth slurry. Whisk this back into the skillet.
  4. Combine and Simmer: Add soy sauce to the skillet. Let sauce simmer gently for 3-4 minutes until it thickens slightly and coats the back of a spoon.
  5. Bring It All Together: Add cooked udon noodles to the skillet. Toss gently with tongs until noodles are coated in sauce. Heat for another minute until warmed through.

Notes

This dish is best enjoyed immediately. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce. Do not freeze as the creamy sauce may separate.

Nutrition

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