Creamy Miso Udon Soup

This Creamy Miso Udon Soup has it all—a mouthwatering umami broth, hearty mushrooms, and chewy noodles. Add some tender beef brisket and poached egg for of creamy flavor and melt-in-your-mouth sensation. comes together in about 20 minutes, and you’ll be making it again and again!

This recipe is a fusion of my love for creamy pasta dishes and umami-packed Japanese chewy udon noodles.

Hearty, delightfully chewy udon noodles are a Japanese comfort food staple perfect for pairing with umami-rich broths. Here, we’re making our creamy miso udon soup with white miso—a Japanese fermented soybean paste perfect for highlighting delicate flavors. We’re finishing each bowl with umami broth from mushrooms, tender beef brisket, and soft-boiled poached egg, whose creamy, rich yolk is perfect for stirring into the broth. So perfectly creamy!

My favorite noodle is udon

Generally speaking, what is udon? Udon is a traditional Japanese noodle, usually made from wheat flour. They tend to be thick, filling, and nourishing. Udon has been used in Japanese cuisine for almost a thousand years.

Like any traditional, basic food, there’s no shortage of methods for serving udon. The simplest way to enjoy udon is kake udon, a simple broth, but there are much more complex and demanding variations, too. Or making the dry one which is Yaki Udon

Yaki Udon (Japanese Stir Fries Udon Noodles)

Udon is my favorite noodle. It doesn’t really have many flavors, but the texture is what I like about them, chewy and bouncy. Although udon is mostly used in soup noodles. They definitely would pair well with a thick creamy sauce.

This Creamy Miso Udon Soup is a wonderful weeknight meal that is so easy to bring together! The bouncy, chewy udon noodles are paired with a creamy, umami-rich creamy sauce with loads of fresh mushrooms, beef brisket, and poached eggs.

I made this to share with my family and everyone loved it. This comforting dish only takes 20 minutes to make and is the perfect midweek dinner. So creamy so yummy!

Ingredients of Creamy Miso Udon Soup

• Udon Noodle (vacuum pack): This is the base of your soup. Udon noodles are thick wheat noodles that cook quickly and have a chewy texture. Udon noodles can be bought frozen, vacuum-packed at room temperature, or fresh. I buy frozen or vacuum-packed. These noodles are typically pre-cooked and only require blanching. If you can get your hands on frozen udon then that’s great because these are a lot chewier and don’t break as easily compared to those instant ones that come in packets
• Butter: This adds richness and fat to the soup, creating a smooth and decadent mouthfeel.
• Onion and Garlic: These are aromatic vegetables that provide a flavorful base for the soup. will boost the flavor of the cream sauce so much! Add as much garlic as you want,
• Shiitake Mushrooms: These add umami flavor to the soup. You can substitute other mushrooms or even skip them if you prefer. choose any kind you like. I used shiitake mushrooms in this recipe. you can use any of your favorite kinds of mushrooms for this recipe
• Water: This forms the base of the soup’s broth.
• Soy Sauce: This adds a salty and savory flavor to the soup. just a little bit to flavor and salt the dish.
• Miso Paste: This is the key ingredient that gives the soup its miso flavor. I use white miso paste here. You can find miso paste at an Asian grocery store
• Heavy Cream and Milk: These ingredients create a creamy and rich texture in the soup. You can add Cornstarch as a substitution to helps the sauce thicken to a super silky texture that sticks better to the udon noodles when taking a bite.

Garnish

Feel free to use other condiments to your udon, here I ass beef brisket, poached egg, and some scallions!

• Beef Brisket: This adds protein to the soup. You can thinly slice the brisket and cook it in the soup with the vegetables, or shred the leftover cooked brisket and add it to the soup at the end.
• Poached Egg: This adds another layer of protein and richness to the soup. Poaching the egg keeps the yolk runny, which adds a luxurious element to the dish.

How to Make Creamy Miso Udon Soup

First, bring a large pot of water to a boil according to the package instructions for your udon noodles. Once boiling, add the noodles and cook for the specified time. Then, strain and rinse in water and set aside.

In the meantime, heat the butter over medium heat in a separate pot or large saucepan. Once melted, add the sliced onion and garlic. Sauté them for a few minutes until softened and fragrant.

Add the shiitake mushrooms to the pot with the softened aromatics and continue to sauté for another minute. Then, pour in the water and soy sauce. Bring the mixture to a simmer and stir to combine all the flavors.

Turn off the heat momentarily. Using a strainer, carefully remove any remaining solids from the broth (like mushroom bits) and discard them. Pour the strained broth back into the pot. Then, whisk in the miso paste until it is fully dissolved and incorporated.

Now, add the heavy cream and milk to the pot with the miso broth. Bring the mixture back to a simmer, stirring occasionally.

While the soup simmers, cook your beef brisket according to your preferred method (boiling, pan-frying, etc.). Once cooked through, slice the brisket thinly and add it to the simmering soup for just a minute to warm it through.

Assemble and Serve

Reheat the cooked udon noodles in a separate pot or microwave for a few seconds. Then, transfer the noodles to individual serving bowls. Finally, ladle the creamy miso soup over the noodles and top with the sliced beef brisket, reserved shiitake mushrooms from the broth (optional), chopped green onions, and dried seaweed. Enjoy your delicious and comforting creamy miso udon soup!

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