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!

1. Boil udon in a hot water according to its packaging, strain and rinse in a water and set aside. 2. Heat butter over medium heat then sauté onion, garlic, and shiitake mushroom until fragrant. Add water, and soy sauce, then stir to combine.

3. Turn off the heat then strain the soup into a bowl then pour it back to the saucepan then add miso paste, stir to combine. 4. Add heavy cream and milk. When the soup started to boil add beef brisket until just cook then set aside the beef. Warm the udon then transfer it to a serving bowl. 5. Pour the soup then garnish it with cooked beef brisket, shiitake mushroom, green onion, and dried seaweed. Enjoy!