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.
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.