Creamy Miso Mushroom Udon (No Cream, Just Mellow)

Ingredients

• 200 g udon noodles (fresh or dried)
• 200 g mushrooms (shiitake or cremini), sliced
• 1 tbsp vegetable oil
• 1 clove garlic, minced(optional)
• 1 tsp ginger, grated(optional)
• 3 cups low-sodium vegetable broth
• 2 tbsp white or yellow miso paste
• 1 tbsp cornstarch
• 2 tbsp water (for cornstarch slurry)
• 1 tsp soy sauce (optional, for seasoning)(optional)
• 2 tbsp green onions, thinly sliced(optional)
• 1 tsp sesame oil (optional, to finish)(optional)

Instructions

1. 1

   Prep (10 minutes): Slice mushrooms; mince garlic and grate ginger if using. Mix cornstarch with water to make a smooth slurry. If using dried udon, set a pot of water to boil for cooking.

2. 2

   Cook mushrooms (about 7 minutes): Heat vegetable oil in a pot over medium-high heat. Add mushrooms (and garlic/ginger if using) and cook until browned and tender, stirring occasionally.

3. 3

   Build the broth (about 5 minutes): Add vegetable broth to the pot and bring to a gentle simmer. In a small bowl, whisk miso with 1/2 cup of the hot broth, then pour it back into the pot. Stir in the cornstarch slurry and simmer until the soup looks lightly creamy, about 1–2 minutes.

4. 4

   Cook and combine udon (about 10 minutes total including noodle cooking): Cook udon according to package directions (fresh ~2–3 minutes; dried ~8–10 minutes), then drain and add to the simmering soup. Simmer briefly to heat through, then taste and adjust with soy sauce if desired. Serve topped with green onions and a drizzle of sesame oil if using.