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

Scale

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

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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