There’s something deeply satisfying about slurping a bowl of warm, saucy noodles after a long day. When those noodles are thick, chewy udon coated in a creamy miso butter sauce with sautéed mushrooms and tender broccoli, it becomes an experience—a comforting, flavorful hug in a bowl.
This Miso Butter Udon with Broccoli & Mushrooms is the ultimate quick dinner recipe. It strikes the perfect balance between rich and light, earthy and creamy, satisfying yet simple. The best part? It comes together in under 30 minutes with a handful of pantry and fridge staples.
In this detailed guide, we’ll walk you through the story behind the dish, the role of each ingredient, step-by-step instructions, expert tips, variations to suit your needs, and serving suggestions. Whether you’re a noodle enthusiast or simply looking for a new meatless dinner idea, this recipe is here to impress.
The Star Ingredients (And Why They Matter)
Each component in this recipe plays a distinct role. Here’s what makes this bowl of miso butter udon shine:
Udon Noodles
Udon are thick, chewy Japanese noodles made from wheat flour. Frozen or vacuum-packed udon is ideal for this dish due to its superior texture and minimal cooking time. Dried udon works too but won’t have the same bounce and mouthfeel.
Miso Paste
Miso is a fermented soybean paste that adds a deep umami flavor. We use white miso (shiro miso), which is mild, slightly sweet, and perfect for delicate sauces. It blends beautifully with butter to create a rich but not overpowering sauce.
Butter
Butter gives the sauce its creamy mouthfeel and smooth consistency. It also balances the saltiness of miso and enhances the overall richness of the dish. For a deeper flavor, use unsalted European-style butter.
Mushrooms
Mushrooms bring a savory, earthy element. Shiitake, cremini, or oyster mushrooms are excellent choices. Their textures complement the chewiness of the udon and absorb the miso butter beautifully.
Broccoli
Adds a crisp-tender texture and a pop of green freshness. Broccoli also balances the rich sauce with its slightly bitter edge, making the dish feel wholesome and rounded.
Aromatics & Flavor Boosters
- Garlic & Ginger: Bring warmth and depth
- Soy Sauce: Adds salt and umami
- Sesame Oil: A fragrant finishing touch
- Honey (optional): Balances miso’s salty notes
- Rice Vinegar: Adds brightness and acidity
- Chili oil/flakes (optional): For a gentle kick
Full Ingredient List
For the Sauce:
- 2 tbsp unsalted butter (room temperature)
- 1 tbsp white miso paste
- 1 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp honey (optional)
- 2 tbsp reserved udon cooking water
For the Udon Bowl:
- 2 packs frozen or vacuum-sealed udon noodles
- 1 tbsp neutral oil (vegetable or canola)
- 1.5 cups broccoli florets (bite-sized)
- 1.5 cups mushrooms (sliced; shiitake or cremini preferred)
- 1 clove garlic (minced)
- 1 tsp fresh ginger (grated)
Optional Garnishes:
- 1 tsp toasted sesame seeds
- 2 stalks scallions (thinly sliced)
- Chili oil or chili flakes (to taste)
- Nori strips or furikake (optional for extra umami)
Step-by-Step Instructions
1. Cook the Udon
Boil water in a medium pot. Add the udon and cook until they loosen and become soft (typically 2–3 minutes for frozen, slightly longer for vacuum-packed). Reserve 2 tablespoons of the cooking water, then drain and set the noodles aside.
2. Mix the Miso Butter Sauce
In a small bowl, combine the softened butter, white miso, soy sauce, sesame oil, vinegar, honey, and the reserved udon water. Mix until smooth and emulsified. This creamy umami bomb will coat your noodles perfectly.
3. Sauté the Vegetables
Heat a large nonstick skillet over medium-high heat (approx. 200°C). Add neutral oil. Sauté mushrooms for 3–4 minutes until golden and soft. Add broccoli with a splash of water, cover, and steam for 2 minutes. Remove lid, add garlic and ginger, and cook for another minute.
4. Combine Everything
Add the cooked udon noodles to the skillet. Pour the miso butter sauce over the top and gently toss everything using tongs until well combined and heated through (1–2 minutes). The sauce should cling to the noodles without pooling.
5. Serve & Garnish
Plate the miso butter udon into bowls. Top with sesame seeds, scallions, chili oil, and optional nori or furikake. Serve hot.
Tips for Success
- Don’t skip the reserved noodle water. It helps loosen the sauce and allows it to coat the noodles perfectly.
- Soften the butter. Cold butter won’t mix well with miso—room temperature is key.
- Use a large pan. You want enough room to toss the noodles and veggies easily without steaming them.
- Prep everything before cooking. This recipe moves quickly, so having ingredients chopped and ready is helpful.
Variations & Additions
This dish is incredibly flexible. Here are a few ideas to change it up:
Protein Boosters
- Add a soft-boiled or jammy egg
- Top with grilled tofu or tempeh
- Stir in shredded chicken or sautéed shrimp (for non-vegetarian version)
Veggie Swaps
- Swap broccoli for bok choy, spinach, kale, or green beans
- Use enoki, oyster, or button mushrooms depending on availability
- Add carrots, bell peppers, or snap peas for color and crunch
Vegan Version
- Use plant-based butter
- Replace honey with maple syrup or skip altogether
- Ensure your udon noodles are egg-free (most are, but always check!)
What to Serve With Miso Butter Udon
While this dish is satisfying on its own, you can pair it with:
- Miso soup – a light, brothy contrast
- Cucumber salad – crisp and refreshing
- Pickled veggies – to add acidity and cleanse the palate
- Steamed edamame – for a protein-rich side
Storage & Reheating Tips
- Storage: Store leftovers in an airtight container for up to 2 days in the fridge.
- Reheating: Reheat in a skillet over low heat with a splash of water to loosen the sauce. Avoid the microwave, which can make the noodles rubbery.
- Freezing: Not recommended, as the texture of udon noodles and butter sauce may not hold up well.
Final Thoughts
This Miso Butter Udon with Broccoli & Mushrooms is proof that you don’t need meat, complicated steps, or long prep to create a deeply satisfying, gourmet-style meal at home. With just a few ingredients and 30 minutes, you can treat yourself to a dish that tastes like it came from your favorite Japanese café.
Miso Butter Udon with Broccoli & Mushrooms Recipe
Description
This Miso Butter Udon with Broccoli & Mushrooms is a cozy, umami-rich noodle dish perfect for busy weeknights. Tender udon noodles are coated in a creamy miso butter sauce, paired with sautéed mushrooms and crisp-tender broccoli. Quick to prepare, deeply flavorful, and vegetarian-friendly—this one-bowl comfort meal brings Japanese-inspired flavors to your table in under 30 minutes.
Ingredients
For the Sauce:
For the Vegetables & Udon:
Optional Garnishes:
Instructions
Prepare the Udon Noodles
- Bring a pot of water to a boil. Add udon noodles and cook according to package instructions (typically 2–3 minutes for frozen or vacuum-sealed). Once soft and springy, drain and reserve 2 tablespoons of the cooking water. Set noodles aside.
Make the Miso Butter Sauce
- In a small bowl, combine softened butter, miso paste, soy sauce, sesame oil, rice vinegar, honey, and the reserved noodle water. Whisk until smooth and creamy.
Sauté the Vegetables
- Heat neutral oil in a large nonstick skillet over medium-high heat (about 200°C stovetop equivalent). Add mushrooms and cook for 3–4 minutes until browned and tender. Add broccoli florets and a splash of water, cover, and steam for 2 minutes. Uncover and stir in the garlic and ginger; sauté for another 1–2 minutes until aromatic.
Toss Everything Together
- Add the cooked udon noodles to the skillet. Pour in the miso butter sauce and gently toss with tongs until the noodles and vegetables are evenly coated and the sauce has thickened slightly (about 1–2 minutes).
Serve and Garnish
- Divide the noodles between two bowls. Top with toasted sesame seeds, scallions, and chili oil if desired. Serve immediately while hot.
Note
- Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water.
- Variations: Add tofu, edamame, or even a soft-boiled egg for added protein.
- Spice Level: Adjust the amount of chili oil or flakes based on preference.
- Miso Type: White miso (shiro miso) is mild and slightly sweet—don’t substitute with red miso unless you prefer a stronger flavor.
