dinner · Japanese-inspired
Miso Mushroom Udon
Japanese-inspired noodles in a quick miso broth with mushrooms and spinach.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 12 oz udon noodle
- 8 oz mushroom, sliced
- 4 cups spinach
- 6 cups vegetable broth
- ¼ cups miso
- 3 scallion, sliced
- 2 tsp sesame oil
Equipment
Large pot + Mixing bowl
How to make it
- 1
Heat the sesame oil in a pot over medium-high heat. Cook the mushrooms for 5 to 6 minutes until browned.
- 2
Add the broth and bring to a simmer. Add the udon and cook according to the package timing until tender.
- 3
Place the miso in a small bowl and whisk with 1 cup hot broth until smooth. Reduce the pot to low heat and stir in the miso mixture, spinach, and scallions. Heat gently without boiling until the spinach wilts.
Storage & leftovers
Refrigerate for up to 3 days; noodles will soften during storage.
Reheat gently until steaming without a hard boil.
Dietary & allergen notes
Suitable for: vegan, vegetarian, dairy-free, egg-free, peanut-free, tree-nut-free.
Contains soy, wheat, and sesame. Packaged ingredients can vary, so check labels and cross-contact information.
