Creamy, salty, umami bomb which makes a really exciting dinner in about 15 minutes. I made my own udon for this dish but you can easily use store bought udon or any pasta noodle (fettuccine would work just as well honestly). You can use a variety of mushrooms or just regular white ones if that’s all you have on hand. My only suggestion would be to start light with the miso so that the dish doesn’t get overly salty.
Miso Mushroom Pasta
AuthorMabBoil udon/pasta according to package instructions. Drain and set about 200ml of the water.
In a small bowl, whisk together miso and the warm pasta water until miso is fully dissolved.
In a large pot or skillet heat the vegetable oil and to that add the mushrooms and cook until they begin to color, about 5-8 minutes.
To the large pot add the garlic and cook for just 1-2 minutes until fragrant.
Add to the pot the miso water, heavy cream, soy sauce and black pepper. Mix well, turn off the heat, then add the udon and toss to coat with the sauce. If the sauce is too thick, add a bit more water, if it is too thin cook for 2-3 minutes until it thickens.
Ingredients
Directions
Boil udon/pasta according to package instructions. Drain and set about 200ml of the water.
In a small bowl, whisk together miso and the warm pasta water until miso is fully dissolved.
In a large pot or skillet heat the vegetable oil and to that add the mushrooms and cook until they begin to color, about 5-8 minutes.
To the large pot add the garlic and cook for just 1-2 minutes until fragrant.
Add to the pot the miso water, heavy cream, soy sauce and black pepper. Mix well, turn off the heat, then add the udon and toss to coat with the sauce. If the sauce is too thick, add a bit more water, if it is too thin cook for 2-3 minutes until it thickens.
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