Miso Mushroom Udon with Corn & Edamame

Ingredients

• 200 g udon noodles (fresh or dried)
• 200 g mushrooms (shiitake or cremini), sliced
• 120 g corn kernels (fresh, frozen, or canned, drained)
• 120 g edamame (shelled, frozen)
• 2 tbsp white or yellow miso paste
• 1 tbsp soy sauce
• 1 tbsp neutral oil (or sesame oil)
• 2 cloves garlic, minced(optional)
• 1 tsp ginger, grated(optional)
• 700 ml vegetable broth (or water + bouillon)
• 2 tbsp green onions, sliced(optional)
• 1 tsp sesame oil (to finish)(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the mushrooms. Mince the garlic and grate the ginger if using. Measure corn and edamame, and slice green onions if using.

2. 2

   Cook noodles (about 10 minutes of the 20): Cook udon according to package directions until tender. Drain and set aside.

3. 3

   Cook broth base (about 10 minutes of the 20): In a pot, heat oil over medium-high heat. Sauté mushrooms until browned and their moisture cooks off, 5–7 minutes. Add garlic and ginger (if using) and stir 30 seconds.

4. 4

   Simmer and season: Add broth and soy sauce, bring to a gentle simmer, then stir in corn and edamame. Simmer 3–5 minutes until edamame is hot and corn is warmed.

5. 5

   Finish with miso: Turn heat to low. Whisk miso paste with a ladle of hot broth, then stir it back into the pot. Do not boil. Taste and adjust with a splash more soy sauce if needed.

6. 6

   Serve: Divide noodles into bowls, ladle broth and vegetables over top, and finish with sesame oil and green onions (if using).