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 -
  • Easy to customize with protein or extra vegetables
  • Ready in about half an hour
  • Perfectly creamy and comforting with a balance of umami and spice
  • Vegetarian friendly with simple dairy free adaptations
  • Uses only one pan for the sauce and vegetables
02 -
  • High in plant protein if you add tofu or an egg
  • The miso sauce clings perfectly to udon noodles for deep flavor in every bite
  • You can adjust spice with more or less chili garlic paste
03 -
  • Always melt the butter slowly so it does not brown unless you want an extra nutty flavor
  • Layering the aromatics is the trick to big flavor in a short time
  • Rinse your udon noodles briefly under cold water after cooking to stop the cooking and prevent gumminess if you are not using them right away

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