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Miso Mushroom Udon

East Asian · 20 min · Easy · 4 servings

Miso Mushroom Udon

Mushrooms browned hard, then a quick miso broth poured over thick udon. Deeply savory for something that takes twenty minutes and five ingredients.

~270 cal per serving — Calories are approximate, per serving — a guide only.

nut-free
Plan it:

Method

  1. 1

    Brown the mushrooms

    ⏱ 8 min

    Heat the sesame oil in a wide pot and add the sliced mushrooms in one layer. Leave them undisturbed for 4 minutes before stirring — moving them early makes them steam and go gray instead of browning.

  2. 2

    Build the broth

    ⏱ 5 min

    Add the julienned ginger and cook 1 minute, then pour in the stock and bring to a simmer.

  3. 3

    Miso goes in off the boil

    Take the pot off the heat and whisk the miso paste into a ladleful of the hot broth in the pot until dissolved. Boiling miso dulls it — add it off the heat and never let it boil again.

  4. 4

    Noodles and spinach

    ⏱ 2 min

    Add the udon and the spinach and let them sit in the hot broth for 2 minutes until the noodles are loose and the spinach has wilted. Serve in deep bowls with the scallions.

Notes

Do not boil the broth after the miso goes in; it goes flat and grainy. Leaving the mushrooms alone at the start is the other thing that matters — color is all the flavor here. Vacuum-packed udon needs no pre-cooking.

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