These creamy miso mushroom noodles are rich, savory, and ready in no time. A cozy bowl of udon with plenty of umami and just the right amount of creaminess.
I love a creamy pasta, but I also love anything with miso, noodles, and a deep savory kick, so this recipe was always going to be my kind of dinner. It brings those two worlds together in one cozy bowl with slippery udon, golden mushrooms, and a creamy miso sauce that tastes big with very little effort.
It’s quick enough for a weeknight, but it doesn’t taste rushed. And if you’re into easy noodle dinners, my black pepper chicken noodle bowl, bulgogi noodles with ground beef, and teriyaki shrimp noodle stir fry are all worth a look too.
Watch the recipe video
Let me guide you through the recipe with this step-by-step video, or follow along on YouTube.
Pro tip
Don’t overcook the noodles. Udon should be chewy with a little bite, so start checking a minute or two before the package says they’re done. Rinse them briefly under cold water to stop the cooking and keep them from turning too soft or sticky.
Ingredients
The ingredient list is simple, which is exactly why each one matters. I like using udon here because they hold the sauce really well, but ramen works too. Even spaghetti or linguine can do the job if that’s what you have.
For the sauce, white or yellow miso is best because it gives you that deep savory flavor without taking over the whole dish. Garlic and scallions build the base, low sodium soy sauce adds saltiness and depth, black pepper and chili crisp bring a little heat, and oat cream keeps it smooth and light. Heavy cream works too if you want something richer. I also like adding Parmesan at the end because it melts right into the sauce and makes everything even more savory.
Easy ways to switch it up
- Not into mushrooms? Leave them out.
- You can also add spinach, steamed broccoli, or asparagus if you want more vegetables. For extra protein, rotisserie chicken or shrimp both work really well here.
Best toppings for extra flavor
Finish with sliced green onions, sesame seeds, nori, a soft-boiled egg, or extra chili crisp. Fresh herbs like cilantro or basil can work too, depending on the direction you want to take it.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a nonstick pan over medium heat, just until warmed through.
Creamy Miso Mushroom Noodles
Ingredients
- 1 pound udon noodles
- 2 tbsp avocado oil
- 2 cups mushrooms - sliced
- 4 garlic cloves - minced
- 2 scallions - chopped
- ½ tsp coarsely ground black pepper
- 2 tbsp low sodium soy sauce - or tamarin
- 1 tbsp chili crisp - more or less to taste
- ¾ cup pasta cooking water
- 2 tbsp white miso paste
- 1 tsp cornstarch
- ¾ cup oat cream - or heavy cream
- ½ cup grated Parmesan
Instructions
- Prep your ingredients first: slice the mushrooms, mince the garlic, and chop the scallions.
- Boil the noodles until al dente according to the package directions. Drain, reserving some of the cooking water, then rinse the noodles under cold running water.
- While the noodles are cooking, heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and start to brown. Stir in the garlic, scallions, black pepper, soy sauce, and chili crisp. Cook for 1 minute.
- Whisk ¾ cup of the reserved cooking water with the cornstarch and miso paste until smooth. Pour into the skillet and stir to combine. Add the cream and Parmesan, then bring to a simmer. Reduce the heat to medium-low.
- Add the noodles and toss until coated. Add a splash of the reserved cooking water if needed. Serve right away.
- Tip: If you’re not serving it right away, keep the sauce and noodles separate. Reheat the sauce first, then toss with the noodles just before serving.
Video
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