Japanese Miso-Butter Noodles with Mushrooms and Spinach

Ingredients

• 200 g Japanese-style wheat noodles (udon or thick ramen)
• 2 tbsp Unsalted butter
• 2 tbsp White miso paste
• 1 tbsp Soy sauce
• 2 cloves Garlic
• 1 tsp Ginger(optional)
• 250 g Mixed mushrooms (shiitake/cremini), sliced
• 3 cups Baby spinach
• 1 tbsp Neutral oil (for sautéing)
• 2 tbsp Water or noodle cooking water(optional)
• 0.5 tsp Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the noodles until just tender (about 8–10 minutes). Reserve 1/2 cup of noodle water, then drain.

2. 2

   While the noodles cook, heat the neutral oil in a large skillet over medium-high heat. Add mushrooms and cook until browned and their moisture cooks off, about 8–10 minutes. Add garlic (and ginger, if using) and cook 30–60 seconds.

3. 3

   Reduce heat to medium-low. Stir in butter until melted, then whisk in miso paste and soy sauce. Add a splash of reserved noodle water (about 1–2 tbsp) to loosen into a glossy sauce.

4. 4

   Add drained noodles and toss to coat. Add spinach and cook just until wilted, about 1–2 minutes. Season with black pepper to taste and serve immediately.