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
2 vacuum-packed servings of udon noodles
30 g (2 tbsp) butter
½ medium onion, sliced
3 garlic cloves, sliced
4 shiitake mushrooms, sliced
80 ml (⅓ cup) water
15 ml (1 tbsp) soy sauce
30 g (2 tbsp) white miso paste
60 ml (¼ cup) heavy cream
180 ml (¾ cup) milk
90 g thinly sliced beef brisket
2 poached eggs
Optional: chopped green onion, dried seaweed
Instructions
Cook noodles: Boil udon according to package directions. Rinse under cold water and set aside.
Sauté aromatics: Melt butter in a saucepan. Add onions, garlic, and shiitake mushrooms. Cook until soft and fragrant.
Build broth base: Add water and soy sauce. Simmer briefly, then strain into a bowl and set solids aside.
Make it creamy: Return broth to the pan. Whisk in miso paste until smooth, then add cream and milk. Bring to a gentle boil.
Cook beef: Add sliced brisket, simmer 1–2 minutes until just cooked. Remove and set aside.
Assemble bowls: Quickly reheat noodles, divide into bowls. Pour hot miso cream broth over.
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