Creamy Miso Udon Recipe hits every craving on a weeknight: silky noodles, savory miso, and a cozy cream sauce that hugs the bowl. I make this when I want restaurant-level comfort without leaving my slippers. The sauce coats every strand like a warm sweater, and the whole thing comes together fast. I’ll walk you through my favorite version, plus smart swaps so you can cook from the pantry.
Easy Creamy Miso Udon Recipe
I love how creamy miso udon delivers big flavor with simple steps. The miso gives you deep umami while the cream smooths everything out. The noodles stay bouncy and satisfying, so the whole dish eats like a hug. You can cook it in one pan and keep cleanup easy.
This recipe adapts to whatever you have in the fridge. I toss in mushrooms, spinach, or shrimp and call it dinner. The sauce turns humble ingredients into something special. You can adjust the richness and saltiness to match your mood.
Helpful Tips
- Use white miso (shiro miso) for a sweeter, gentler sauce; add a little red miso for extra depth.
- Warm the miso in a small bowl with a splash of hot broth to make a smooth slurry. You avoid clumps and keep the sauce silky.
- Keep the heat low when you add miso and cream. High heat can dull the miso and split the dairy.
- Choose frozen or fresh udon for the best chew. If you only have dried udon, cook it a minute shy of package time.
- Salt the dish at the end. Miso and soy sauce carry salt, so taste first, then adjust.
Choosing Your Noodles
I grab frozen udon for the best bounce. Fresh vacuum-sealed udon also works great. Dried udon saves the day when the freezer looks empty. I just watch the pot and keep them al dente.
About the Cream
I use heavy cream when I want extra richness. Half-and-half works if I feel lighter. I whisk in cornstarch with milk for a lighter but still creamy sauce. The miso still packs plenty of flavor.
Ingredients You’ll Need
Serves 2 generously • Time: 20 minutes
- 2 portions udon noodles (8–10 oz fresh/frozen, or 6 oz dried)
- 1 tablespoon neutral oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 to 1½ cups sliced mushrooms (shiitake, cremini, or mix)
- 1½ cups broth (dashi, chicken, or vegetable)
- 2 tablespoons white miso (or 1½ tbsp white + ½ tbsp red miso)
- ½ cup heavy cream (or ¾ cup milk mixed with 1 teaspoon cornstarch)
- 1 tablespoon soy sauce, or to taste
- 1 teaspoon mirin or sugar (optional, for balance)
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced
- Optional add-ins: 1 cup baby spinach, 6–8 oz shrimp or firm tofu, 1 tablespoon toasted sesame seeds, chili crisp for topping
How to Make Creamy Miso Udon
- Prep the noodles
- If using frozen/fresh udon: Run the blocks under warm water to loosen, or blanch 30–60 seconds.
- If using dried udon: Boil until just shy of al dente, drain, and rinse quickly.
- Toss the noodles with a few drops of oil so they don’t stick.
- Sauté the aromatics
- Heat oil and butter in a wide pan over medium.
- Add mushrooms and cook until they brown and soften, 3–4 minutes.
- Stir in garlic and ginger and cook 30 seconds until fragrant.
- Build the base
- Pour in broth and bring it to a gentle simmer.
- In a small bowl, whisk miso with a ladle of the hot broth until smooth.
- Lower the heat, then whisk in the miso slurry, soy sauce, and mirin or sugar.
- Make it creamy
- Stir in cream (or milk-cornstarch mix).
- Keep the heat low and simmer until the sauce looks glossy and slightly thick, 2–3 minutes.
- Taste and adjust salt or soy.
- Finish and serve
- Add the noodles and toss until they soak up the sauce.
- Fold in spinach or cooked protein if using.
- Turn off the heat, drizzle sesame oil, and top with scallions and sesame seeds. Spoon into bowls and add chili crisp if you like heat.
Variations I’ve Tried
- Spicy gochujang swirl: Whisk 1 teaspoon gochujang into the miso slurry for a gentle kick.
- Bacon and corn: Crisp 2 slices of bacon, then sauté corn in the fat and proceed. The smoky-sweet combo loves miso.
- Shrimp and spinach: Sear shrimp, set aside, and fold in at the end with a big handful of spinach.
- Tofu and mushroom: Brown firm tofu cubes with mushrooms for a satisfying vegetarian bowl.
- Lemon-pepper: Add 1 teaspoon lemon zest and a squeeze of juice at the end with black pepper. The bright finish cuts the richness.
What to Serve with Creamy Miso Udon
- Quick cucumber salad with rice vinegar and sesame.
- Blistered shishito peppers with flaky salt.
- Steamed edamame with lemon and chili.
- Simple seaweed salad or pickled radish for crunch.
- A crisp lager, iced green tea, or cold genmaicha.
Mistakes to Avoid
- Boiling the miso and cream on high heat. Keep it gentle to protect flavor and texture.
- Overcooking the noodles. Aim for chewy, not mushy.
- Skipping the miso slurry step. You want smooth, not clumpy.
- Salting early. Balance the salt after you add miso and soy sauce.
- Crowding the pan with mushrooms. Give them space so they brown, not steam.
Make-Ahead and Storage Tips
Creamy miso udon reheats well, so I pack it for weekday lunches without a second thought.
Make-Ahead: Cook the sauce base without the noodles, cool it, and refrigerate for up to 3 days. Boil udon fresh and warm the sauce, then toss together right before serving.
To Refrigerate: Store cooled noodles and sauce together in an airtight container for up to 3 days.
Freezing: Freeze just the sauce (without noodles) for up to 2 months. Thaw in the fridge overnight.
To Reheat: Loosen leftovers with a splash of water or broth and warm on low in a skillet, or microwave in 30-second bursts, stirring between rounds.
Ingredients
Instructions
- Cook udon noodles according to package instructions. Drain and set aside.
- In a large pot, sauté garlic and ginger in a little oil until fragrant.
- Add mushrooms and cook until tender.
- Stir in the vegetable broth and bring to a simmer.
- Whisk in the miso paste until fully dissolved.
- Add coconut milk and soy sauce, stirring well.
- Add spinach and cook until wilted.
- Add the cooked udon noodles to the pot and heat through.
- Serve hot, garnished with sliced green onions and sesame seeds.