Japanese Miso Butter Udon Fusion (Print Version)
Udon noodles in miso-butter sauce with sautéed vegetables and a dash of spice, inspired by Japanese fusion.
# What You’ll Need:
→ Noodles
01 -
7 ounces fresh or frozen udon noodles
→ Sauce
02 -
2 tablespoons unsalted butter
03 -
1 tablespoon white miso paste
04 -
2 tablespoons soy sauce
05 -
1 tablespoon mirin
06 -
1 teaspoon sesame oil
07 -
1 teaspoon chili garlic paste, optional
→ Vegetables
08 -
1 cup shiitake mushrooms, sliced
09 -
1/2 cup carrot, julienned
10 -
1 cup baby spinach
11 -
2 green onions, thinly sliced
12 -
1 clove garlic, minced
13 -
1 teaspoon ginger, grated
→ Garnish
14 -
1 teaspoon toasted sesame seeds
15 -
1 tablespoon scallions, chopped
16 -
1 soft-boiled egg, halved, optional
17 -
Nori sheets, cut into strips, optional
# How to Make It:
01 -
Boil the udon noodles in a saucepan according to package directions. Drain and set aside.
02 -
Melt the unsalted butter over medium heat in a large skillet or wok. Add the minced garlic and grated ginger, and sauté for 1 minute until aromatic.
03 -
Add the sliced shiitake mushrooms and julienned carrot to the skillet. Cook for 3 to 4 minutes, stirring, until vegetables are tender.
04 -
Add the white miso paste, soy sauce, mirin, sesame oil, and chili garlic paste to the skillet. Stir thoroughly until the miso is dissolved and all ingredients are well combined.
05 -
Add the cooked udon noodles and baby spinach to the skillet. Gently toss with the vegetables and sauce until the noodles are evenly coated and the spinach has wilted, about 2 minutes.
06 -
Remove from heat. Divide the prepared udon among serving bowls. Top each serving with toasted sesame seeds, chopped scallions, nori strips, and soft-boiled egg if using. Serve immediately.
# Additional Tips:
01 -
For additional protein, include tofu, shrimp, or sliced chicken. Vary the mushrooms to boost umami depth and adjust chili garlic paste to your heat preference. A crisp, dry sake or green tea pairs well.