Make this quick and easy dish featuring chewy, bouncy udon noodles with a creamy, umami mushroom sauce. Packed with umami flavour while being meatless. If you like carbonara or alfredo pasta, this is going to hit the spot!
Jump to:
Why You'll Love This Recipe
This Creamy Mushroom Miso Udon is going to be your go-to for easy weeknight dinners. It looks quite fancy with it's creamy sauce and glistening noodles.
- Meatless but SAVOURY: this umami dish is packed with complex flavour thanks to seared mushrooms and miso paste.
- Ready in under 20 minutes: in fact you can even use just one pot to make this dish.
- Similar to carbonara pasta without needing bacon or cheese.
Ingredients to Make Miso Mushroom Udon
- Mushrooms of any type (mixing different types of mushrooms will create a prettier and more savoury flavour)
- Cream (or coconut milk for vegans)
- Butter (or vegan butter)
- Miso paste (white is best)
- Udon noodles
- Garlic
- Optional garnish: green onions, furikake, parmesan cheese
What kind of miso paste do I need?
I recommend white miso paste. It has a milder flavour and is most versatile, meaning you can use it for other dishes beyond this miso mushroom udon dish. A milder miso paste will let the seared mushrooms sing in the cream sauce.
I wouldn't recommend red miso paste since it is the most "funky" tasting and may overpower the mushroom and cream.
What Should I Serve With This Dish?
This would be excellent with some grilled fish or oven-roasted chicken. Roasted broccoli would also pair well.
A glass of white wine with a fresh finish will pair well with the salty-creamy flavour profile of the sauce.
Other popular Japanese recipes:
- Salmon Onigiri (great for spring picnics and bento box)
- Crispy & Light Croquettes (packed with veggies!!)
- Tofu "Chicken" Karaage (the perfect appetizer)
- Tamago Sando (creamy dreamy egg salad sandwich)
Tips for A Perfect Dish
- Use frozen Sansuki-style udon: it's already pre-cooked and only need to be thawed in warm water. Sansuki-style udon tastes chewier and bouncier than the udon noodles found in those square-shaped packages.
- Get a sear on the mushrooms: the browning gives some crisp to the silky-meaty texture. Extra colour also gives more flavour.
- Use a splash of chicken stock if the sauce gets too thick.
You'll Also Love
Recipe
20-Minute Creamy Miso Mushroom Udon
Ingredients
- 2 bricks (servings) Udon frozen
- 1 cup heavy cream or coconut milk
- 2 cup sliced mushrooms
- 2 tablespoon butter
- 4 cloves garlic minced
- 1 tablespoon white miso paste
- green onions optional garnish
Instructions
- Let udon thaw in warm water (~10 minutes)
- On medium-high heat, sautee garlic and mushrooms in the butter using a wide frying pan. When mushrooms get a slight char around the edges, add cream. Let cream gently simmer for ~5 minutes. Stir in miso paste.
- Drain udon. Add udon to pot and stir. starch from udon will help thicken up the sauce. Add 1-2 tablespoon chicken stock (or water) if it becomes too thick.
- Serve wit green onion or parmesan cheese.
