Garlic-Ginger Miso Mushroom Udon

Ingredients

• 200 g Udon noodles (fresh or dried)
• 250 g Mushrooms (shiitake or cremini), sliced
• 2 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 2 tbsp White or yellow miso paste
• 750 ml Vegetable broth (or dashi)
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 2 stalks Green onions, thinly sliced(optional)
• 0.5 tsp Red pepper flakes (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the mushrooms, mince the garlic, grate the ginger, and thinly slice the green onions.

2. 2

   Cook mushrooms (about 8 minutes): In a pot over medium-high heat, add sesame oil and sauté mushrooms until they release moisture and start to brown, about 6–8 minutes.

3. 3

   Build the broth (about 5 minutes): Add garlic and ginger and cook 30–60 seconds until fragrant. Pour in the broth and soy sauce; bring to a gentle simmer.

4. 4

   Miso step (about 2 minutes): Turn heat to low. Whisk miso paste with a ladle of hot broth, then stir it back into the pot. Do not boil; simmer gently 1–2 minutes.

5. 5

   Cook udon (about 7 minutes total): Add udon noodles and cook according to package directions until tender. If using fresh udon, simmer briefly until heated through.

6. 6

   Serve (about 1 minute): Ladle into bowls and top with green onions and optional red pepper flakes.