Miso Butter Udon with Broccoli & Mushrooms Recipe

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 2
Best Season: All Seasons
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:
  • 2 tbsp unsalted butter (room temperature)
  • 1 tbsp white miso paste
  • 1 tbsp soy sauce (low sodium recommended)
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp honey (optional, for balance)
  • 2 tbsp water (reserved from udon cooking water)
    • For the Vegetables & Udon:
  • 2 packs frozen or vacuum-sealed udon noodles
  • 1 tbsp neutral oil (like canola or vegetable oil)
  • 1 cup 1.5 broccoli florets (cut into bite-size pieces)
  • 1 cup 1.5 mushrooms (shiitake or cremini, sliced)
  • 1 clove garlic (minced)
  • 1 tsp ginger (freshly grated)
    • Optional Garnishes:
  • 1 tsp toasted sesame seeds
  • 2 stalks scallions (thinly sliced)
  • Chili oil or flakes (for heat)
  • Nori strips or furikake (for extra umami)
Instructions
    Prepare the Udon Noodles
  1. 1
    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.
    2. Make the Miso Butter Sauce
  2. 2
    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.
    3. Sauté the Vegetables
  3. 3
    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.
    4. Toss Everything Together
  4. 4
    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).
    5. Serve and Garnish
  5. 5
    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.
Keywords: quick, vegetarian, umami, easy dinner, noodles
Read it online: https://petitepanini.com/recipe/miso-butter-udon-with-broccoli-mushrooms-recipe/