Miso Udon

This is a quick-cooking, minimal preparation dish that ticks all the boxes for a comfort food.  Miso paste adds complexity, depth and nutritional value to any dish it’s added to.  The miso coating on these noodles gives them a mouth-coating earthy, umami quality.  The honey balances the saltiness of the miso.  Any miso paste (red, white, mixed) will work, experiment to find your preference. Depending on what you have on hand, you can more vegetables to bulk it up.  Yummy additions include bell peppers, spinach, zucchini   This recipe is just the base for you to expand upon with your creativity.

Miso Udon
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 200g packets of udon
  • 1 medium onion, thinly sliced
  • 5 cloves of garlic, roughly chopped
  • 2 tablespoons/30mL red (aka) miso**
  • 1 tsp/15 mL honey
  1. Mix the miso and honey in a small bowl to form a uniform paste. You might need to add a few teaspoons of warm water to loosen it up.
  2. Coat the bottom of a wok or heavy-bottomed pan with a neutral oil over medium high heat. As the oil is reaching its smoking point add the onions, stirring occasionally for a few minutes, allowing them to brown.
  3. Add the garlic and cook for an additional minute.
  4. Rinse the udons under some clean water and pull apart with your fingers. Add them to the vegetables.
  5. Add the miso paste along with a bit of water to create some steam and help form the "sauce."
  6. Continue to cook for another 2-3 minutes while the udons heat through and they are evenly coated in the sauce.
  7. Serve immediately with some sliced scallions for garnish.
**Shiro (white) miso or awase (mixed) miso can be used

Leave a Reply

%d bloggers like this: