Creamy miso udon is a Japanese inspired fusion dish that’s incredibly fast and easy to make at home. Its rich and creamy sauce is bursting with umami flavour from miso, which also happens to be full of probiotics, essential for a healthy gut.
This creamy miso udon is a terrific weeknight meal that can be whipped up in 20 minutes. Its vegetarian but with all its creamy, buttery, umami flavour from the miso and mushrooms, you won’t miss the meat. Plus, its topped off with a poached runny egg which pretty much makes any dish spectacular in my book! I can never get enough runny eggs.
Miso is a superstar when it comes to promoting a healthy digestive system
- Made from fermented soybeans so it contains probiotics which are essential for gut health.
- Promotes good digestion and lowers belly problems like gas, bloating and constipation.
- Probiotics in miso may also help support a healthy immune function.
- Rich in vitamins and minerals like choline and B vitamins that support brain function and development.
Healthy tip – use udon water to thicken the sauce
They say when making pasta, you should always use some of the pasta water to thicken the sauce. I borrow the same idea when I make a creamy sauce for Asian fusion noodles as well. The starch from the udon water is great for thickening the sauce so you can use less cream and butter which means you save a lot of calories and fat!
What you need to make creamy miso udon
- Eggs
- Miso
- Cream
- Soy sauce
- Udon (3x200g packages)
- Butter
- Cremini mushrooms
- Shemeji mushrooms
- Garlic
- Onion,
- Salt is optional (depending on how salty your miso is)
- Cilantro
- Shichimi togarashi (Japanese chili powder)
How do you make creamy miso udon?
- Poach the eggs and set aside.
- Whisk together the ingredients for the sauce and set aside.
- Stir fry the mushrooms, garlic and onion.
- Boil the noodles.
- Add the noodles and sauce to the mushrooms, garlic and onion. Stir fry for a minute.
- Serve with poached egg, cilantro and Japanese chili powder.
- Enjoy!
20 Minute Creamy Miso Udon
Ingredients
- 2 eggs
- 2 tablespoons miso
- 1/3 cup cream
- 1 tablespoon soy sauce
- 800 g of udon 3x200g packages
- 1 tablespoon butter
- 5 cremini mushrooms sliced
- 1 pack shemeji mushrooms
- 3 cloves garlic minced
- 1/4 onion sliced
- Salt is optional depending on how salty your miso is
- 1/4 cup cilantro chopped
- Shichimi togarashi Japanese chili powder
Instructions
For the poached eggs
- In a medium pot, boil water and then turn it to medium heat.
- Crack an egg in a bowl.
- Swirl the water and then gently slide the egg into the water. Cook for approximately 3 minutes for a runny yolk.
- Take the egg out of the water gently with a slotted spoon. Repeat for the other egg.
For the rest of the udon
- In a small bowl whisk together miso, cream and soy sauce for the sauce and set aside.
- In a wok or large skillet, heat 1 tablespoon of butter on medium high heat. Stir fry the cremini mushrooms, shemeji mushrooms, garlic and onion.
- Meanwhile cook udon according to package directions. Reserve 1 cup of water that the udon was cooked in. Udon should be al dente. Transfer udon to wok.
- Add the prepared sauce and 1/2 cup of water udon was cooked in. Stir fry and toss with tongs until well mixed for about 1 minute. If the noodle is dry, add more of the udon water while continuing to stir fry and toss for another 30 seconds. This will help the noodles and sauce come together like cooking pasta.
- Taste and adjust the seasoning to your liking. You might need some salt depending on how salty your miso is.
- Top each serving with a poached egg, cilantro and shichimi togarashi. Enjoy!
