Miso Mushroom Udon with Egg Drop

Ingredients

• 200 g Udon noodles (fresh or dried)
• 2 tbsp Miso paste (white or yellow)
• 200 g Mushrooms (shiitake or cremini), sliced
• 1 tbsp Soy sauce
• 1 tsp Neutral oil (or sesame oil)
• 2 Eggs
• 1 clove Garlic, minced(optional)
• 1 tsp Ginger, grated(optional)
• 2 tbsp Green onions, sliced(optional)
• 750 ml Water or dashi (for broth)

Instructions

1. 1

   Prep (10 minutes): Slice the mushrooms. Mince the garlic and grate the ginger (if using). Beat the eggs in a bowl. Slice the green onions.

2. 2

   Cook broth (about 10 minutes): In a pot, heat the oil over medium heat. Sauté mushrooms (and garlic/ginger if using) until softened and lightly browned, about 5–7 minutes. Add water (or dashi) and soy sauce; bring to a gentle simmer.

3. 3

   Simmer and season (about 5 minutes): Turn heat to low. Whisk miso paste with a ladle of hot broth, then stir it back into the pot. Keep the broth at a gentle simmer (do not boil).

4. 4

   Egg drop (about 5 minutes): Reduce heat to low. Stir the broth gently in one direction, then slowly stream in the beaten egg. Let it set into silky ribbons for 1–2 minutes, then turn off heat.

5. 5

   Finish (about 5 minutes total for noodles): Cook udon according to package directions (or briefly boil if using fresh), drain, and divide into bowls. Ladle hot miso mushroom broth and egg ribbons over the noodles. Top with green onions and serve.