Miso Mushroom Udon with Roasted Mushrooms

Ingredients

• 300 g Mushrooms (mix: shiitake and cremini or button)
• 1 tbsp Neutral oil (or sesame oil)
• 1 tbsp Soy sauce
• 2 tbsp White miso paste
• 200 g Udon noodles (fresh or dried)
• 3 cups Vegetable broth (or water + bouillon)
• 2 cloves Garlic
• 1 tsp Ginger (grated)
• 2 stalks Green onions (sliced)
• 1 tsp Sesame seeds (optional)(optional)

Instructions

1. 1

   Heat oven to 425°F (220°C). Slice mushrooms. Toss with oil and soy sauce, then spread on a baking sheet and roast 15 minutes, stirring once halfway, until browned and deeply savory.

2. 2

   While mushrooms roast, mince garlic and grate ginger. In a pot, warm broth and add garlic and ginger; bring to a gentle simmer for 3–4 minutes.

3. 3

   Turn heat to low. Whisk miso paste with a ladle of hot broth, then stir it back into the pot. Add roasted mushrooms and simmer gently 5–7 minutes (do not boil).

4. 4

   Cook udon noodles according to package directions (typically 2–3 minutes for fresh or 7–9 minutes for dried). Drain and divide into bowls.

5. 5

   Ladle miso mushroom broth over noodles. Top with green onions and sesame seeds (if using). Serve immediately.