This easy creamy udon with miso mushrooms recipe is so delicious and loaded with garlic, and butter, and topped with spring onions. It's perfect for a weeknight dinner as it comes together in less than 15 minutes.
This creamy mushroom udon recipe is super tasty and honestly one of my go-to meals. Noodle dishes are some of my favourite to prepare and I've shared so many recipes that I love including my Spicy Beef Noodles Soup, 10-min Noodle Soup, and Easy Spam Ramen.
Why You'll Love This Recipe
- Takes less than 15 minutes to make! Yes, that's right, this recipe is super quick and simple to make. It's perfect for when you've had a long day and need something speedy to rustle up in your kitchen!
- Only uses a handful of ingredients. Grab some mushrooms, miso, garlic, udon noodles, and cream from the fridge and bam, you're nearly there!
- Full of umami! For those of you who don't know what umami is, it's basically the taste: savoury, but better! It's one of the 5 basic tastes and is the main flavour you'll taste in mushrooms and miso.
Ingredients You'll Need For This Creamy Udon Recipe
- Mushrooms - I used chestnut mushrooms but feel free to use any you fancy: woodland mushrooms, button mushrooms, portobello mushrooms...
- Udon noodles - for this recipe, I'm using fresh udon noodles. If you have access to frozen ones, I'd highly recommend buying them and storing them in your freezer, cause they can last for months are ready for you to use whenever you like! Whether you're using fresh or frozen noodles, make sure to place them in a bowl of boiling water for a few minutes and gently loosen them with a pair of chopsticks. Once they've softened, simply drain them and toss them into your pan with the rest of your ingredients.
- Butter - due to it's fattiness, it coats the noodles and enriches the dish.
- Miso Paste - I've used Itsu Miso Paste sachets which is a white miso paste. Feel free to go to your local Asian supermarket and check them out there. I'd go for a white miso paste over a red miso paste, as it's sweeter and more rounded.
- Garlic - add as much as you like, the more the better I say!
- Single cream - we love creaminess! If you'd like to use less cream, feel free to use half single cream, half milk. It'll be less thick, but still delicious!
- Spring onion - don't forget to sprinkle a few slices of spring onion as garnish onto your creamy udon dish!
See, I told you! Only need a handful of ingredients and sprinkling of black pepper to season the dish!
How To Make This Easy Weeknight Dinner
Step 1 - Chop up your mushrooms
- Begin by slicing your mushrooms of choice and setting them aside.
Step 2 - Fry & Combine
- Place your favourite frying pan on medium heat and dry fry your mushrooms until golden brown (for a few minutes).
- Next, add in your butter and stir.
- Pour in your miso paste, garlic, and single cream. Combine all together and sprinkle in a dash of black pepper.
Step 3 - Prepare & add in your udon noodles
- Place your udon noodles in a bowl of boiling water and gently loosen with some chopsticks.
- Once soft, strain and add into your frying pan.
- Stir until everything is well combined and then serve up with your garnishes and enjoy!
White miso is the result of miso made with a large percentage of rice, which results in a milder and sweeter taste and lighter color. Red miso has more soybeans and is often fermented for a longer period of time, which gives it a darker color and stronger flavour. I personally prefer using white miso paste when cooking, but why not try both of them out and see which one you prefer?
Udon noodles are made more flour, water and salt. They tend to be paler in colour compared to ramen noodles and more subtle in taste. They're super chewy, quite thick, and have no egg in them, so they're perfect for vegans!
Really easily! Simply substitute the butter and the single cream with plant-based alternatives! I'd use soy cream as your single cream substitute as I think it provides the best flavour for the dish.
Other quick & easy dinners you might like:
- Honey Harissa Chicken Pasta With Chickpeas
- Spicy Ramen Carbonara
- Tofu Katsu Noodles
- Sticky Ginger Aubergine
Creamy Udon With Miso Mushrooms
- 250g mushrooms, sliced
- 1 tablespoon butter
- 2 tablespoon miso paste
- 3 garlic cloves, finely chopped
- 200ml single cream (plus extra if you want it more creamy)
- 1 teaspoon black pepper
- 300g udon noodles
- 1 spring onion, finely chopped for garnish
- Begin by slicing your mushrooms.
- Place your frying pan on medium heat and add in your mushrooms, dry-frying them for 5 minutes or until they're golden.
- Add in your butter, garlic, and miso paste. Give everything a good stir and fry for a minute or two.
- Pour in your single cream and leave to simmer on low heat.
- Place your udon noodles in a bowl of boiling water and gently loosen them with some chopsticks. Once soft, strain and add into your saucy frying pan. Stir until the noodles are coated in your sauce, then serve up with a sprinkling of spring onions, and enjoy!
- Prepare your udon noodles while you're making your sauce! This will make the whole process a lot quicker.
- If you don't like udon noodles, feel free to use any other type of noodle you have, but make sure to cook them to package instructions!
- Want to make it vegan? Simply remove the butter and single cream and replace them with plant-based alternatives.
- When you're reheating this dish, simply add in a few tablespoon of milk and place it in the microwave. The milk will loosen up the noodles and make the dish creamy again!