With silky, chewy udon noodles swimming in a creamy, umami-rich sauce made mainly with miso, butter, and milk, this dish is pure comfort. Topped with a runny egg, the yolk oozes all over the glossy noodles, making it even more irresistible. When you see your friends or family saying “YUM!” after the first bite, you know it’s something good.
Each slurp brings a burst of umami, together with hints of garlic and a touch of sweetness. Garnished with chopped spring onions and sesame seeds, this recipe is perfect for a quick, cosy meal.
Table of contents
Why you’ll love this recipe
- Ready in 15 minutes: Perfect for a quick lunch/dinner that warms the soul.
- Hearty and comforting: If you’re craving something warm and soothing, this udon recipe is your answer.
- Umami richness: This dish marries umami-rich miso paste and soy sauce with the rich, nutty butter, creating a deep savoury flavour that makes each bite incredibly satisfying.
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Ingredients for miso butter udon
- Udon noodles: A thick, chewy noodle used in Japanese cuisine.
- Butter: Provides a rich, nutty flavour that complements with the miso, adding a creamy texture to the dish.
- Your choice of veggies: I added in beech mushrooms as these are quick to cook and add extra chew in each bite. You can also add in other types of mushrooms, or spinach.
- Miso paste: The key ingredient that brings a burst of umami in each bite.
- Soy sauce: Enhances the umami flavour profile, enriching the overall taste of the sauce.
- Garlic: This is optional but sautéing garlic with butter adds another layer of flavour, balancing out the richness of the dish.
- Honey: Adds a touch of sweetness to balance out the savoury flavours.
- Optionals: Serve with a soft-boiled egg, chopped spring onions, sesame seeds, and a drizzle of lemon juice to brighten the flavours. You can even add some chilli oil for a spicy kick.
How to make miso butter udon in 15 minutes
- Cook udon: Bring a pot of water to boil, cook the udon noodles for 1-2 minutes less than the package recommends (or once you can break apart the noodles if using frozen udon). Meanwhile, make the miso butter sauce.
- Make the sauce: In a pan, melt butter over medium heat. Add garlic and sauté until fragrant. Add in mushrooms, and stir-fry until slightly golden.
- Combine flavours: Lower the heat, then add in miso paste and soy sauce. Give it a stir. Mix in milk and honey, taste as you go, stir until smooth.
- Toss noodles: Add in udon noodles, and toss quickly to coat evenly. Adjust thickness with some udon water if needed.
- (Optional): Crack an egg in the centre, add a sprinkle of chopped spring onions, then cover with a lid. Simmer for 1-2 minutes to slightly cook the egg.
- Serve: Top with more chopped spring onions, sesame seeds, and a drizzle of lemon juice/chilli oil.
Success tips on making miso butter udon
Do not overcook the udon noodles.
You don’t want them to become mushy after cooking! Be sure to remove the udon noodles once you can break them apart, since you’ll be tossing them with the sauce at the last step, which will continue to soften the noodles.
Reserve udon water.
If the sauce gets too thick, you can add a splash of udon water to loosen it. It helps the noodles to stick to the sauce, and creates that glossy finish!
Taste and adjust.
Add in honey for a touch of sweetness to balance out the deep savoury flavours from the miso and soy sauce. You can add in rice vinegar/lemon juice to brighten the flavours for a refreshing kick as well.
To save time.
Since it takes just 5-6 minutes to make the sauce, you can prepare it while cooking the udon noodles at the same time. This way, you can enjoy a meal within just a few minutes!
How to store leftovers?
The udon noodles will become mushy after storing with the sauce so I’d recommend finishing it on the same day and enjoying it when it’s fresh and warm for the best taste!
Thick, chewy udon noodles tangled in a velvety sauce where umami miso meets butter, this dish is packed with rich savoury flavours. It is easy to make, incredibly satisfying, and takes you only 10-15 minutes!
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Miso Butter Udon
Ingredients
- 1 pack udon (250g)
- 10 g butter
- 1 tbsp miso paste
- 150 ml milk (dairy or plant-based)
- 1-2 tsp soy sauce
- 1 tsp honey
- 2 cloves garlic minced
- 1 cup mushrooms
- 1 egg (reduce the amount of liquid if cooking together with udon)
- Optionals: chopped spring onions, lemon juice, sesame seeds, chilli oil (for garnish)
Instructions
- Cook udon: Bring a pot of water to boil, cook the udon noodles for 1-2 minutes less than the package recommends (or once you can break apart the noodles if using frozen udon). Meanwhile, make the miso butter sauce.
- Make the sauce: In a pan, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Add in mushrooms, and stir-fry until slightly golden.
- Combine flavours: Lower the heat, then add in miso paste and soy sauce. Give it a stir. Mix in milk and honey, taste as you go, stir until smooth.
- Toss noodles: Add in udon noodles, and toss quickly to coat evenly. Adjust thickness with some udon water if needed.
- (Optional): Crack an egg in the centre, sprinkle some chopped spring onions, then cover with a lid. Simmer for 1-2 minutes to slightly cook the egg.
- Serve: Top with more chopped spring onions, sesame seeds, and a drizzle of lemon juice for brightness, or chilli oil for heat.