Why make this recipe
Decadent Miso Udon is a dish that brings comfort and flavor together. It’s rich in taste thanks to the miso and butter while being quick and easy to prepare. This meal is perfect for any time of the day, whether you need a quick lunch or a cozy dinner. With just a few ingredients, you can whip up something delicious that feels fancy but is simple to make.
How to make Decadent Miso Udon
Ingredients :
- 40g butter
- 400g fresh udon (2 packs)
- 3 spring onions
- 1 to 2 Tbsp chilli crisp (Lao Gan Ma recommended)
- 2 Tbsp miso
- 1 to 2 eggs
- 125-250ml water
Directions :
- Place a pan of water on the stove and bring it to a boil. Poke a tiny hole in the base of the egg(s), then gently lower them into the simmering water. Cook for 6 minutes for soft eggs or 7-8 minutes for medium. Adjust the time if the eggs are at room temperature.
- Thinly slice the spring onions, setting the green parts aside in one bowl and the white parts in another.
- Cook the udon according to the packet instructions until al dente. Fresh udon may just need warming through and can be used straight from the bag.
- In a frying pan over medium heat, melt the butter until it foams. Add the whites of the spring onion and cook until the butter is a light nutty brown. Lower the heat and add the miso paste; cook for 30 seconds.
- Once the butter is deeply golden but not burned, add 125ml of water, the chilli crisp, and the udon. Toss the udon through the sauce, allowing the starch to release and emulsify, creating a glossy coating. Adjust water as needed for your desired consistency.
How to serve Decadent Miso Udon
Serve your Decadent Miso Udon hot. Top it with the green parts of the spring onion you set aside and the cooked eggs, cut in half to let the yolk run. You can also add more chilli crisp on top if you like it spicy. Enjoy it as a hearty meal or a light snack!
How to store Decadent Miso Udon
If you have leftovers, store them in an airtight container in the fridge. They will stay good for up to 2 days. When you’re ready to eat again, reheat in a pan, adding a splash of water to loosen the sauce if needed.
Tips to make Decadent Miso Udon
- Use freshly made udon for the best texture and flavor.
- Adjust the amount of chilli crisp to suit your spice preference.
- Don’t skip the crispy spring onion—this adds a lovely crunch!
Variation
You can add vegetables like bok choy, spinach, or mushrooms to this recipe for extra nutrition. Tofu or chicken can also be great additions for protein.
FAQs
1. Can I use dried udon instead of fresh?
Yes, you can use dried udon. Just follow the cooking instructions on the package.
2. What if I can’t find miso?
If you don’t have miso, you can try using soy sauce as an alternative, but the flavor will be different.
3. Can I make this vegetarian?
Absolutely! Just skip the eggs or use a vegan egg substitute, and ensure your chilli crisp is vegetarian.
Decadent Miso Udon
Ingredients
Method
- Place a pan of water on the stove and bring it to a boil. Poke a tiny hole in the base of the egg(s), then gently lower them into the simmering water. Cook for 6 minutes for soft eggs or 7-8 minutes for medium.
- Thinly slice the spring onions, setting the green parts aside in one bowl and the white parts in another.
- Cook the udon according to the packet instructions until al dente. Fresh udon may just need warming through and can be used straight from the bag.
- In a frying pan over medium heat, melt the butter until it foams. Add the whites of the spring onion and cook until the butter is a light nutty brown.
- Lower the heat and add the miso paste; cook for 30 seconds.
- Once the butter is deeply golden but not burned, add 125ml of water, the chilli crisp, and the udon. Toss the udon through the sauce, allowing the starch to release and emulsify, creating a glossy coating.
- Adjust water as needed for your desired consistency.
- Serve your Decadent Miso Udon hot. Top with the green parts of the spring onion and the cooked eggs, cut in half to let the yolk run. Optionally add more chilli crisp for extra spice.