Miso Mushroom Udon with Nori & Lemon

Ingredients

• 200 g udon noodles (fresh or dried)
• 200 g mushrooms (shiitake or cremini), sliced
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated(optional)
• 700 ml vegetable broth (or dashi)
• 3 tbsp white or yellow miso paste
• 1 tbsp soy sauce(optional)
• 1 sheet nori sheets
• 1 lemon
• 2 tbsp green onions, sliced(optional)

Instructions

1. 1

   Prep (10 minutes): Slice mushrooms, mince garlic, grate ginger (if using), and slice green onions. Cut the lemon into wedges. If using dried udon, set a pot of water to boil for cooking.

2. 2

   Cook (18 minutes): In a pot, heat oil over medium-high heat. Sauté mushrooms until browned and their moisture cooks off, about 6–7 minutes. Add garlic (and ginger if using) and cook 30–60 seconds until fragrant.

3. 3

   Add broth to the pot and bring to a gentle simmer. Whisk miso paste with a ladle of warm broth, then stir the mixture back in. Simmer gently 5 minutes (do not boil hard).

4. 4

   Cook udon according to package directions (typically 3–5 minutes for fresh, 8–10 minutes for dried). Drain and divide into 2 bowls.

5. 5

   Ladle hot broth over noodles. Tear or crumble nori and top each bowl. Squeeze lemon over the top and finish with green onions (if using).