Recipe: Tasty Miso butter mushrooms udon

Recipe: Tasty Miso butter mushrooms udon Delicious, fresh and tasty.

Miso butter mushrooms udon. Grow Morel Mushrooms; Indoor Gourmet Mushroom Growing Kits This Creamy Miso Udon with Mushrooms is savory, rich & unique. Chewy udon noodles coated in a creamy sauce and tossed with umami mushrooms. If you want to change up your dinner rotation, this will be the one for you!

Heat a wok or large non-stick frying pan over medium heat until hot.

Add the butter, garlic, shallot and green onion.

Add in the miso, soy sauce, sake, chicken broth and oyster sauce and stir.

You can cook Miso butter mushrooms udon using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Miso butter mushrooms udon

1. Prepare 6 cups of water.

2. Prepare 1 of vegetable stock pot.

3. It’s 2 cloves of garlic, peeled and crushed.

4. It’s 3 inch of fresh ginger, peeled and sliced.

5. You need 2 tbsp of unsalted butter, divided.

6. You need 250 g of sliced mushrooms.

7. You need 1 tbsp of soy sauce.

8. You need 2 tbsp of white miso, divided.

9. Prepare 1 pack of dried udon (contain 3).

10. It’s 1 cup of frozen peas.

11. Prepare of Togarashi or red pepper flakes and sliced spring onion for garnish.

Add in the cooked udon and toss well.

Add the mirin, miso, and tamari, then add the stock.

Ladle the broth and mushrooms on top.

Garnish with the sesame seeds and roasted shallots and mushrooms.

Miso butter mushrooms udon step by step

1. Place the water, vegetable stock pot, ginger and garlic in a pot and bring to boil over high heat. Reduce the heat to medium low and simmer until fragrant..

2. Melt 1 tbsp butter in a pan over medium heat. Add mushrooms, soy sauce and 1 tbsp miso and cook until browned, breaking up the miso with spoon. Add the remaining 1 tbsp butter and continue cooking until mushroom are tender and are deeply browned all over. Set aside..

3. Remove and discard the ginger and garlic from the broth. Remove a ladleful of broth from pot and transfer to a liquid measuring cup. Set aside..

4. Return the remaining broth back to boil. Add the eggs and cook for 6 to 8 minutes (6 for the runniest yolk and 8 for slightly firmer yolks) remove the eggs and plunge into an ice bath. Peel and set aside..

5. Return the broth to a boil. Add udon and frozen peas and cook until both are tender, 5 minutes. Remove from the heat. Whisk the remaining 1 tbsp miso into reserved ladleful of broth until smooth. Add the pot and stir to combine..

6. Divided the broth, noodles and peas between 2 bowls. Top with the mushrooms, slice the eggs in half and add to the bowls. Garnish with togarashi and sliced spring onion if desired.

When the butter is almost melted, add mixed soup, and bring to a boil; Add udon (water will stop boiling).

First, let's thaw the frozen udon noodles.

Slightly tear the package, making a vent, to keep it from bursting.

The original version uses Nama Udon (生うどん), which means freshly made udon.

However, udon noodles for Miso Nikomi Udon are made of only flour and water.