Savor the Comfort of Creamy Miso Udon Soup at Home

Indulge in Creamy Miso Udon Soup, a cozy dish combining rich umami flavors and a silky texture, perfect for chilly days.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 bowls

Course: Dinner Ideas

Cuisine: Japanese

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

1 cup White Miso Paste Adds a rich umami flavor
1 cup Cream Ensures a silky texture

For the Noodles

12 oz Udon Noodles Chewy noodles perfect for broth

For the Veggies

1 cup Mushrooms Use shiitake or enoki

For the Protein

1 lb Beef Brisket Tender cut for protein kick

For the Garnish

4 pcs Eggs Poached for serving

Equipment

medium saucepan
large pot
Skillet
small saucepan

Method

Directions

In a medium saucepan over low heat, combine the white miso paste and cream. Stir continuously for about 5 minutes until well blended, avoiding simmering.
Bring a large pot of water to a rolling boil and cook the udon noodles according to the package instructions, around 8-10 minutes.
In a separate skillet, heat oil over medium heat. Add mushrooms and sauté for about 4-5 minutes until tender.
Using the same skillet, add beef brisket. Cook over medium-high heat for about 6-8 minutes until browned.
In a small saucepan, bring water to a gentle simmer. Poach eggs for about 3-4 minutes until whites are set.
In bowls, layer udon noodles, creamy miso broth with mushrooms, and slices of beef brisket. Place a poached egg on top.
Serve immediately and enjoy your Creamy Miso Udon Soup!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze without eggs for up to 2 months.

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