Spicy Chili Crisp Miso Mushroom Udon

Ingredients

• 200 g Udon noodles (fresh or dried)
• 250 g Mushrooms (shiitake or cremini), sliced
• 1 tbsp Neutral oil
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 3 cups Vegetable broth
• 2 tbsp White miso paste
• 1.5 tbsp Chili crisp
• 1 tbsp Soy sauce
• 2 tbsp Green onions, sliced(optional)
• 1 tsp Sesame oil(optional)

Instructions

1. 1

   Cook the udon according to package directions (about 8 minutes for fresh or 10–12 for dried), then drain and set aside.

2. 2

   In a pot, heat oil over medium-high heat. Sauté mushrooms until browned and their liquid cooks off, about 6–8 minutes. Add garlic and ginger and cook 30–60 seconds.

3. 3

   Pour in vegetable broth and soy sauce; bring to a gentle simmer for 5 minutes. Turn heat to low, whisk in miso paste until dissolved (do not boil).

4. 4

   Stir in chili crisp to taste and warm through for 1 minute. Add udon to the broth and toss to coat, then serve with green onions and a drizzle of sesame oil if using.