This one-pan, simple mushroom miso udon comes together in just 15 minutes and blends Japanese and Italian flavors in a delicious fusion.
Whenever I crave a quick, comforting meal, I make this one-pan creamy mushroom miso udon. Not only is cleanup incredibly easy, but it also comes together in just 15 minutes! This vegetarian dish is packed with umami from miso and mushrooms, and one of the best things about it is its versatility. You can adjust the vegetables to what you have on hand, swap proteins, or make it entirely vegetarian. It’s quick enough for a weeknight dinner but hearty enough to satisfy on a cozy weekend.
This dish is an Asian fusion creation, inspired by both Japanese and Italian cuisines. If you love udon soup and carbonara pasta, you’ll certainly love this dish. And the best part? You only need a variety of simple ingredients to create this restaurant-quality dish in your own kitchen!
Mushroom Miso Udon
Comforting and umami-rich, these mushroom miso udon noodles feature thick, chewy udon noodles with a creamy, savory sauce.
Cooking Method: Stir-Fry
Cuisine: Asian Fusion
Course: Lunch, Dinner
Dietary: Vegetarian
Prep Time: 5 min.
Cook Time: 10 min.
Total Time: 15 min.
Servings:
Ingredients
Directions
- Thaw one pack of udon noodles in warm water, drain and set aside.
- In a pan over medium heat, melt the butter and sauté garlic and onions for one minute.
- Add in the mushrooms and sauté until the mushrooms are browned.
- Add in the half and half, miso paste, soy sauce, and whisk until the sauce becomes thick and creamy. Thin it out with a bit of water if needed.
- Add in the udon noodles and combine.
- Top the noodles with an egg yolk, green onions, and furikake.
Recipe Notes
- For gluten-free option, substitute soy sauce with tamari and miso paste with gluten-free miso.
- Variation: For food safety reasons, make sure to use a pasteurized egg yolk.
