Japanese Miso-Butter Udon with Mushrooms

Ingredients

• 2 servings Udon noodles (fresh or frozen)
• 2 tbsp Unsalted butter
• 2 tbsp White miso paste
• 1 tbsp Soy sauce
• 3 cups Vegetable broth (or water)
• 250 g Mushrooms (shiitake, cremini, or mix)
• 2 cloves Garlic(optional)
• 1 tbsp Neutral oil (for sautéing)(optional)
• 2 stalks Scallions
• 1 tsp Toasted sesame oil(optional)
• 1 tbsp Sesame seeds(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (15 min): Slice mushrooms and mince garlic. Cut scallions into thin rounds.

2. 2

   Cook mushrooms (about 5 min): Heat oil in a pot over medium-high heat. Sauté mushrooms (and garlic if using) until browned and their moisture cooks off, about 5 minutes.

3. 3

   Simmer broth (about 5 min): Add vegetable broth and soy sauce to the pot. Bring to a gentle simmer.

4. 4

   Cook udon (about 5 min): Add udon noodles and cook until tender, following package directions (typically 2–5 minutes for fresh/frozen).

5. 5

   Finish miso-butter (about 5 min): Turn heat to low. Whisk miso paste with a ladle of hot broth, then stir it back into the pot. Add butter and black pepper; stir until smooth and glossy. Do not boil hard after adding miso.

6. 6

   Serve (about 0–2 min): Bowl the udon. Top with scallions, sesame seeds, and a drizzle of sesame oil if using.