Hello everyone! 🌟
Welcome back to another delightful kitchen adventure on Al’s Cooking Blog! With the seasons transitioning and weekends inviting us to cozy up at home, I thought it was high time to share a dish that embodies comfort and warmth. Today, we’re diving into the world of Japanese cuisine with a hearty and delectable recipe: “Creamy Udon Noodles with Miso Butter and Sautéed Mushrooms.”
As a self-confessed noodle lover, there’s something incredibly satisfying about the chewy texture of udon noodles. Pair that with the umami goodness of miso butter and the earthiness of sautéed mushrooms, and you’re in for a treat. This dish is perfect for a comforting lunch or an easy yet impressive dinner.
### Ingredients:
Here’s what you’ll need to bring this dish to life:
– 200g dried udon noodles
– 2 tablespoons unsalted butter
– 1 tablespoon miso paste (white or yellow miso)
– 200g assorted mushrooms (e.g., shiitake, oyster, cremini), sliced
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 2 spring onions, finely chopped
– 1 teaspoon sesame seeds
– 1/2 teaspoon ground black pepper
– 1/4 teaspoon red pepper flakes (optional)
– 100ml vegetable broth
– 1 tablespoon mirin (optional, for added sweetness)
### Method:
I’ve made this dish straightforward, so you can whip it up without any fuss.
1. **Cook the Udon Noodles:**
– Bring a large pot of water to a boil.
– Add 200g dried udon noodles and cook according to the package instructions, usually around 8-10 minutes.
– Drain and set aside.
2. **Prepare the Miso Butter:**
– In a small bowl, mix 2 tablespoons unsalted butter with 1 tablespoon miso paste until well combined.
– Set aside.
3. **Sauté the Mushrooms:**
– Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
– Add 200g assorted mushrooms and sauté for 5-7 minutes until they are golden brown and tender.
– Add 2 cloves minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. **Combine Ingredients:**
– Reduce the heat to medium and add the cooked udon noodles to the skillet with the mushrooms.
– Stir in the miso butter mixture until the noodles are well coated.
– Add 1 tablespoon soy sauce, 100ml vegetable broth, and 1 tablespoon mirin (if using). Stir to combine.
– Cook for another 2-3 minutes, allowing the flavors to meld together.
5. **Garnish and Serve:**
– Remove the skillet from heat.
– Sprinkle with 2 finely chopped spring onions, 1 teaspoon sesame seeds, 1/2 teaspoon ground black pepper, and 1/4 teaspoon red pepper flakes (optional) before serving.
6. **Serve Hot:**
– Serve immediately while hot and enjoy!
### Final Musings:
What I love about this dish is its versatility and sheer comfort. The rich and creamy miso butter generously coats the udon noodles, while the mushrooms add a delightful depth of flavor. Whether you’re a novice in the kitchen or a seasoned home chef, this recipe is a lovely way to explore Japanese cuisine from the comfort of your home.
The next time you’re seeking something cozy and delicious, give this recipe a go. Trust me; it’s the kind of dish that feels like a warm hug in a bowl. 🍜
I hope you enjoy making and savoring this recipe as much as I did. Don’t forget to share your creations and tag me on social media. I’d love to see your versions and hear your thoughts!
Until next time, happy cooking!
Cheers,
Al
Ingredients
– 200g dried udon noodles
– 2 tablespoons unsalted butter
– 1 tablespoon miso paste (white or yellow miso)
– 200g assorted mushrooms (e.g., shiitake, oyster, cremini), sliced
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 2 spring onions, finely chopped
– 1 teaspoon sesame seeds
– 1/2 teaspoon ground black pepper
– 1/4 teaspoon red pepper flakes (optional)
– 100ml vegetable broth
– 1 tablespoon mirin (optional, for added sweetness)
Method
1. **Cook the Udon Noodles:**
– Bring a large pot of water to a boil.
– Add 200g dried udon noodles and cook according to the package instructions, usually around 8-10 minutes.
– Drain and set aside.
2. **Prepare the Miso Butter:**
– In a small bowl, mix 2 tablespoons unsalted butter with 1 tablespoon miso paste until well combined.
– Set aside.
3. **Sauté the Mushrooms:**
– Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
– Add 200g assorted mushrooms (sliced) and sauté for 5-7 minutes until they are golden brown and tender.
– Add 2 cloves minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. **Combine Ingredients:**
– Reduce the heat to medium and add the cooked udon noodles to the skillet with the mushrooms.
– Stir in the miso butter mixture until the noodles are well coated.
– Add 1 tablespoon soy sauce, 100ml vegetable broth, and 1 tablespoon mirin (if using). Stir to combine.
– Cook for another 2-3 minutes, allowing the flavors to meld together.
5. **Garnish and Serve:**
– Remove the skillet from heat.
– Sprinkle with 2 finely chopped spring onions, 1 teaspoon sesame seeds, 1/2 teaspoon ground black pepper, and 1/4 teaspoon red pepper flakes (optional) before serving.
6. **Serve Hot:**
– Serve immediately while hot and enjoy!
