20-Minute Creamy Miso Udon

Close up on a bowl of creamy miso udon with mushrooms and green onions.

5 from 1 vote

So quick and simple, this creamy miso udon dish bursts with umami flavors (thanks to the miso paste and mushrooms) and is filled with a delicious creaminess. Done in under 20 minutes, making it an amazing comfort food recipe to enjoy as a weeknight dinner.

Prep Time10

Cook Time10

Total Time20

Course: dinner, Main Course

Cuisine: American

Keyword: creamy pasta, healthy, noodles, udon, Vegan, vegetarian

Servings: people

Calories: 459kcal

Author: Jessica Laroche

Ingredients

2 packages udon noodles (14 oz total) fresh or frozen
1 small sweet onion finely diced
8 oz mushrooms of your choice sliced
3-4 cloves of garlic crushed
1 cup plant milk plain and unsweetened
1 tbsp soy sauce
1 tbsp miso paste white or red
½ tbsp cornstarch (+ 2 tbsp water) combined (slurry)
salt and black pepper to taste

Instructions

Combine together the plant milk, soy sauce and miso paste in a bowl and whisk until the miso paste is all dissolved. Set aside.
In another small bowl or mug, combine the cornstarch with the water. Set aside.
Pre-cook the udon noodles according to the packaging (do not over cook, they will cook more in the sauce!). I simply boil my fresh and sealed udon noodles for about 2 minutes, just enough to separate them and pre-cook them slightly, but udon preparation may vary depending on the brand. Then, drain and set the noodles aside.
Warm up a large non stick pan with a little oil and then add the onion. Stir and cook on medium heat until a little softer, about 4 minutes. Then, add the mushrooms and garlic and cook for 3-4 more minutes stirring often.
Once the veggies are done cooking, then add the milk-miso mixture, stir well and bring to a simmer. Once simmering, then add the cornstarch slurry while you stir. The sauce should thicken within a minute or two. Once done to your liking, then add the pre-cooked udon noodles and stir to combine.
Taste to adjust salt to your liking. Serve while still hot with green onions, sesame seeds and ground black pepper.

Video

Notes

Keep leftovers in an air-tight container for up to 3 days. Reheat using the microwave or the stove (add a splash of milk or water before warming up).
This recipe makes enough for 2 big appetite or 3 smaller. Feel-free to double the recipe to feed more people!
This recipe is super versatile! Add more veggies (leafy greens, broccoli, edamame, etc) and double up the sauce if including more ingredients. See blog post for more ideas.
I like to add salt only at the end: the miso paste and soy sauce already are very salty, you might not need to add much more!
There are many different kinds of udon noodles on the market. I used the fresh and sealed noodles from the brand Ka-Me that I found at Hannaford (I boiled them for 2 minutes before draining and adding to the sauce). Frozen udon are amazing too and tend to stay more chewy and turn less mushy in a sauce or stir-fry (read label for cooking instructions). In all cases, avoid dried udon noodles as they are smaller and not as chewy and satisfying. If you cannot find any fresh or frozen udon, then simply use ramen or soba noodles (or regular spaghetti!).
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition