When the day has been long and your energy’s somewhere between “just toast” and “maybe cereal,” let me introduce you to a comforting, soul-hugging hero: Creamy Miso Udon. This recipe blends the heartiness of udon noodles with the savory depth of miso soup, all wrapped up in a luxuriously creamy broth that feels like a warm blanket on a cold evening.
I crafted this dish for moments just like that—when you crave something fast but deeply satisfying. It’s a 45-minute wonder with rich flavor, nourishing ingredients, and that perfect bite of beef, egg, and silky noodles. Whether you’re new to Japanese cooking or already a lover of Japanese dinners, this one’s a keeper.
Why You’ll Love This Creamy Miso Udon
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Combines the richness of a creamy soup with classic miso soup flavor.
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Slippery, chewy udon noodles that slurp like a dream.
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Quick enough for a weeknight, impressive enough for guests.
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Cozy, comforting, and customizable with your favorite toppings.
Creamy Miso Udon
- Total Time: 45 minutes
- Yield: 45 minutes 1x
Description
Creamy Miso Udon combines the comforting richness of miso soup with a creamy broth, tender udon noodles, thinly sliced beef brisket, and a perfectly poached egg. It’s cozy, flavorful, and ready in under an hour—ideal for weeknight dinners or when you need a bowl of pure comfort.
Ingredients
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2 vacuum-packed servings of udon noodles
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30 g (2 tbsp) butter
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½ medium onion, sliced
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3 garlic cloves, sliced
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4 shiitake mushrooms, sliced
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80 ml (⅓ cup) water
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15 ml (1 tbsp) soy sauce
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30 g (2 tbsp) white miso paste
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60 ml (¼ cup) heavy cream
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180 ml (¾ cup) milk
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90 g thinly sliced beef brisket
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2 poached eggs
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Optional: chopped green onion, dried seaweed
Instructions
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Cook noodles: Boil udon according to package directions. Rinse under cold water and set aside.
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Sauté aromatics: Melt butter in a saucepan. Add onions, garlic, and shiitake mushrooms. Cook until soft and fragrant.
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Build broth base: Add water and soy sauce. Simmer briefly, then strain into a bowl and set solids aside.
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Make it creamy: Return broth to the pan. Whisk in miso paste until smooth, then add cream and milk. Bring to a gentle boil.
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Cook beef: Add sliced brisket, simmer 1–2 minutes until just cooked. Remove and set aside.
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Assemble bowls: Quickly reheat noodles, divide into bowls. Pour hot miso cream broth over.
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Top and serve: Add beef, poached egg, reserved mushrooms, and garnish with green onion or seaweed. Serve warm.
Notes
Rest strained vegetables for toppings if desired.
Use paper-thin brisket slices for tenderness.
Substitute chicken or tofu for beef if preferred.
Add chili oil or shichimi togarashi for heat.
Store broth and noodles separately to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Ingredients
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2 vacuum-packed servings of udon noodles
-
30 g (2 tbsp) butter
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½ medium onion, sliced
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3 garlic cloves, sliced
-
4 shiitake mushrooms, sliced
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80 ml (⅓ cup) water
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15 ml (1 tbsp) soy sauce
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30 g (2 tbsp) white miso paste
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60 ml (¼ cup) heavy cream
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180 ml (¾ cup) milk
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90 g thinly sliced beef brisket
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2 poached eggs
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Optional: chopped green onion, dried seaweed
How to Make This Creamy Miso Udon Recipe
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Prep the noodles.
Boil your udon noodles according to package directions. Once tender, rinse under cold water and set aside. -
Sauté the aromatics.
Melt the butter in a medium saucepan over medium heat. Toss in sliced onions, garlic, and shiitake mushrooms. Cook until soft and fragrant. -
Build the broth base.
Pour in water and soy sauce, stirring well. Once warmed through, turn off the heat and strain into a bowl, setting the solids aside. -
Make it creamy.
Return the broth to the pan and whisk in the miso paste until smooth. Then stir in the cream and milk. Bring to a gentle boil—don’t let it go wild. -
Cook the beef.
Add in the thinly sliced beef brisket and simmer until just cooked—this only takes a couple minutes. Scoop out the beef and set it aside. -
Assemble the bowls.
Quickly reheat the udon noodles (you can dip them briefly in hot water), then divide into two bowls. Pour the hot soup over the noodles. -
Top it off.
Layer in your cooked beef, a poached egg, the reserved mushrooms, and any toppings you like—green onions and dried seaweed add a lovely finish.
Cooking Tips for Perfect Creamy Miso Udon
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Strain for smoothness. Removing the cooked veggies ensures a silky broth. You can always add them back as toppings!
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Poached egg magic. If you’re new to poaching eggs, crack into a mesh sieve to drain watery whites before dropping into simmering water.
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Beef too tough? Make sure it’s sliced paper-thin—ask your butcher or partially freeze before slicing.
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No white miso? You can sub with yellow miso, but taste may be stronger. Start with a little less and adjust.
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Want it spicier? Add a spoonful of chili oil or a sprinkle of shichimi togarashi (Japanese seven-spice).
A Bite of My Story
This dish was born out of a craving. I had leftover brisket and a block of miso staring me down. The weather was chilly, and I needed something that hugged from the inside out. I threw together this Creamy Miso Udon, thinking, “Well, this could go terribly… or be incredible.” One bite in, I knew I had a new favorite.
Since then, it’s become my rainy-day rescue dish—perfect for those “I just want comfort” nights. Even my husband, who usually thinks “soup isn’t dinner,” will slurp this down with a smile. It’s my go-to when I want to feel nourished without breaking a sweat.
What to Serve with Creamy Miso Udon
This hearty bowl stands beautifully on its own, but if you want to round out the meal:
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Pickled veggies — Japanese pickles (tsukemono) or quick pickled cucumbers add a refreshing crunch.
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Gyoza or potstickers — Pan-fried dumplings pair perfectly.
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Green salad with sesame dressing — A light, crisp side to balance the creaminess.
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Iced green tea or sake — For a simple, complementary beverage.
How to Store & Reheat
Creamy soups with noodles can be tricky—but here’s how to keep your leftovers lovely:
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Separate components. Store noodles and broth separately to avoid soggy udon.
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Fridge: Keep both in airtight containers for up to 2 days.
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Reheat broth slowly on the stove, stirring frequently. If it thickens too much, add a splash of milk.
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Reheat noodles by dipping in hot water for a few seconds, then draining well.
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Freeze? Not ideal. The cream and milk may separate when thawed. Best enjoyed fresh.
FAQs about Creamy Miso Udon
Can I use other proteins like chicken or tofu?
Totally! Thinly sliced chicken works great, and tofu is a fabulous vegetarian option—just pan-fry for texture.
Is this dish spicy?
Nope. It’s mild, creamy, and umami-rich. Want a kick? Add chili oil or red pepper flakes.
Can I make it dairy-free?
You can try subbing the cream and milk with oat or soy milk—but expect a slightly different taste and texture.
Can I skip the miso paste?
Miso is the soul of this soup. Skipping it would make it just a creamy noodle dish. If you must, sub with a splash of soy and extra mushrooms—but it won’t have that signature miso depth.
Let This Bowl Be Your Next Cozy Fix
There’s something about Creamy Miso Udon that quiets the noise of the day. It’s the steam rising as you sit down. The creamy broth swirling around tender udon noodles, rich with miso and that touch of soy. The bite of brisket. The oozy poached egg. It’s more than just a Japanese dinner—it’s a bowl of peace, flavor, and warmth.
Make it once and it just might earn a regular spot in your comfort food rotation. Whether you’re cooking for one, sharing with a loved one, or just need a dinner that feels like a hug—you’ve got this recipe now. And trust me, you’ll want to keep it close.
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