Japanese Miso Butter Udon Fusion

Dive into the comforting world of Japanese fusion with this Miso Butter Udon dish, where silky udon noodles meet a rich miso-butter sauce kissed by a hint of spice. This delightful recipe perfectly balances umami flavors with fresh, sautéed vegetables, making it a comforting meal ideal for twilight suppers.

The vibrant mix of shiitake mushrooms, tender baby spinach, and crisp carrots creates texture and depth while the soft-boiled egg and nori strips elevate this simple dish to restaurant-quality right at home. Whether you are new to Japanese flavors or looking to broaden your cooking repertoire, this recipe is a joy to prepare and savor.

Ingredients

• 7 ounces fresh or frozen udon noodles: Thick and chewy Japanese wheat noodles that provide the perfect texture to absorb the miso-butter sauce.
• 2 tablespoons unsalted butter: Adds rich, creamy depth and helps sauté aromatics for a luscious sauce base.
• 1 tablespoon white miso paste: A mild, slightly sweet fermented soybean paste that gives the dish its signature umami.
• 2 tablespoons soy sauce: Adds saltiness and layer of savory complexity to the sauce.
• 1 tablespoon mirin: A sweet Japanese rice wine that balances the saltiness with a subtle sweetness.
• 1 teaspoon sesame oil: Infuses a toasty, nutty aroma enhancing the flavor profile of the dish.
• 1 teaspoon chili garlic paste (optional): Introduces a gentle heat and pungent kick, which complements the buttery sauce.
• 1 cup shiitake mushrooms, sliced: Earthy and meaty mushrooms that add umami and texture to the dish.
• 1/2 cup carrot, julienned: Adds a natural sweetness and bright crunch to contrast the soft noodles.
• 1 cup baby spinach: Fresh greens that wilt quickly and add vibrant color and nutrients.
• 2 green onions, thinly sliced: Delivers a mild onion crispness and freshness as part of the vegetable medley.
• 1 clove garlic, minced: Provides a savory aromatic foundation to the sauce.
• 1 teaspoon ginger, grated: Adds sharp, warming spice to brighten the dish.
• 1 teaspoon toasted sesame seeds: Garnishes with crunch and a subtle nutty flavor.
• 1 tablespoon scallions, chopped: Fresh herbaceous topping to enhance every bite.
• 1 soft-boiled egg, halved (optional): Creamy and rich, it makes the dish decadently satisfying.
• Nori sheets, cut into strips (optional): Adds an authentic touch of sea flavor and a crisp texture to garnish.

Instructions

Prepare Udon Noodles

Boil the udon noodles according to the package instructions until tender yet chewy. Proper cooking ensures the noodles absorb the sauce while retaining their characteristic texture. Drain well to avoid watering down the sauce.

Sauté Aromatics

Melt unsalted butter in a large skillet or wok over medium heat. Add minced garlic and grated ginger, sautéing for about one minute until fragrant. This step creates a flavorful base by releasing the essential oils and aromas of the aromatics.

Cook Mushrooms and Carrots

Add sliced shiitake mushrooms and julienned carrot to the skillet. Stir and cook for 3 to 4 minutes until the mushrooms soften and the carrots become tender-crisp. These vegetables add texture and an earthy sweetness that beautifully complements the sauce.

Incorporate Sauce Ingredients

Stir in white miso paste, soy sauce, mirin, sesame oil, and chili garlic paste if using. Mix thoroughly until the miso paste dissolves and the sauce is evenly combined. This mixture delivers the key umami and spicy flavor layers to the dish.

Combine Noodles and Spinach

Add the cooked udon noodles and baby spinach to the skillet, gently tossing to coat everything in the miso-butter sauce. Cook for about 2 minutes until the spinach wilts but retains its vibrant green color. The toss ensures every noodle is luxuriously coated.

Plate and Garnish

Remove from heat and divide the noodles between serving bowls. Garnish with toasted sesame seeds, chopped scallions, nori strips, and soft-boiled egg halves if desired. These toppings add texture, flavor, and visual appeal, completing the dish.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave, adding a splash of water to loosen the sauce as needed to prevent drying.

Serving Suggestions

This dish pairs beautifully with a light cucumber salad or steamed edamame for a complete meal. Serve alongside a chilled glass of green tea or sake for an authentic dining experience.

FAQs

Can I use dried udon noodles instead of fresh or frozen?

Dried udon noodles have a firmer texture and longer cooking time, which may alter the dish’s texture. Fresh or frozen are preferred for this recipe’s softness.

Is white miso the same as red miso?

No, white miso is milder and sweeter, while red miso is saltier and more robust. White miso works best to keep this dish balanced and creamy.

Can I add protein to this recipe?

Yes, tofu, chicken, or shrimp can be added. Sauté the protein separately and toss it in during the final step for a heartier meal.

How spicy is this dish with chili garlic paste?

The chili garlic paste adds a mild to moderate heat that complements the flavors without overpowering. Adjust the amount based on your spice preference or omit if you prefer no spice.

Can this recipe be made gluten-free?

You’ll need to ensure the udon noodles are gluten-free and substitute soy sauce with tamari or coconut aminos to make the dish gluten-free.

Japanese Miso Butter Udon

Savory udon noodles tossed in a rich miso-butter sauce with sautéed shiitake mushrooms, carrots, and spinach, topped with sesame seeds and scallions for a flavorful Japanese fusion dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course dinner, Main Course

Cuisine Japanese

Servings 2 people

Calories 450 kcal

Equipment

• 1 large skillet or wok
• 1 saucepan
• 1 strainer
• 1 knife and cutting board

Ingredients

  

• 7 ounces fresh or frozen udon noodles

• 2 tablespoons unsalted butter
• 1 tablespoon white miso paste
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 1 teaspoon chili garlic paste optional

• 1 cup shiitake mushrooms sliced
• 1/2 cup carrot julienned
• 1 cup baby spinach
• 2 green onions thinly sliced
• 1 clove garlic minced
• 1 teaspoon ginger grated

• 1 teaspoon toasted sesame seeds
• 1 tablespoon scallions chopped
• 1 soft-boiled egg halved (optional)
• nori sheets cut into strips (optional)

Instructions

 

• Boil the udon noodles in a saucepan according to package instructions, then drain and set aside.
• Melt the unsalted butter in a large skillet or wok over medium heat.
• Add the minced garlic and grated ginger to the skillet, sauté for 1 minute until fragrant.
• Add the sliced shiitake mushrooms and julienned carrots, cook for 3 to 4 minutes until tender.
• Stir in the white miso paste, soy sauce, mirin, sesame oil, and chili garlic paste until the miso dissolves and sauce is combined.
• Add the cooked udon noodles and baby spinach to the skillet, gently toss for about 2 minutes until noodles are coated and spinach wilts.
• Remove from heat and divide the noodles into serving bowls.
• Garnish with toasted sesame seeds, chopped scallions, nori strips, and soft-boiled egg if desired. Serve immediately.

Notes

• For extra protein, add tofu or a soft-boiled egg.
• Adjust chili garlic paste to taste for spice preference.
• Use fresh udon for best texture, frozen works well too.
• Leftovers can be refrigerated in an airtight container for up to 2 days.