I love how effortlessly this dish comes together in under 30 minutes while tasting like something I’d order at a Japanese bistro. The combination of miso and parmesan creates a perfectly balanced sauce that’s both creamy and deeply savory. The mushrooms give it that extra umami punch, and the roasted nori on top adds a hint of crunch and ocean flavor. Whether I’m cooking for myself or sharing with someone, this dish always feels cozy and indulgent.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 7-ounce packets pre-cooked udon noodles vacuum-packaged or frozen 1 tablespoon extra virgin olive oil more as needed 3 cups mushrooms of choice like baby bella, shimeji, oyster mushrooms, king oyster mushrooms ½ tablespoon butter 2 garlic cloves minced ½ shallot finely diced ½ cup heavy cream more as needed, feel free to replace with a lighter option ½ cup pasta water more as needed 2 tablespoons miso paste white or brown ¼ cup grated parmesan cheese salt and pepper to taste chopped roasted nori, red pepper flakes as toppings
Directions
I start by cooking the udon noodles in boiling water according to the package directions until they’re just al dente. I make sure to save a bit of the pasta water before draining and setting the noodles aside.
Next, I heat olive oil in a large pan over medium-high heat. Once it’s hot, I add the mushrooms and sear them until they’re beautifully browned. I try not to stir too often so they develop that nice golden crust.
Then I lower the heat and add butter, garlic, and shallot. I sauté everything until fragrant and slightly softened.
At this point, I pour in the heavy cream, pasta water, miso paste, and parmesan cheese. I stir until the miso fully dissolves and the sauce turns silky smooth. I season it with salt and pepper to taste.
Finally, I toss in the cooked udon noodles, coating them evenly in the creamy sauce. When everything’s perfectly combined, I garnish the dish with chopped roasted nori and a sprinkle of red pepper flakes before serving.
Servings and Timing
Servings: 2 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Calories: 691 per serving
Variations
When I want to lighten things up, I replace heavy cream with half-and-half or oat milk. Sometimes I mix in spinach, bok choy, or edamame for extra greens. If I’m craving more protein, I add sautéed tofu or a soft-boiled egg on top. I also love experimenting with different mushrooms — shiitake and maitake add even more umami depth. For a twist, I sometimes use white miso for a milder flavor or red miso for a bolder, saltier kick.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I add a splash of water or cream to loosen up the sauce, then warm it gently over low heat while tossing the noodles. I avoid microwaving it for too long because the cream can separate. This dish is best enjoyed fresh, but it reheats nicely if I’m careful.
FAQs
Can I use dry udon noodles instead of pre-cooked?
Yes, I sometimes use dry udon noodles — I just cook them according to the package instructions until tender before adding them to the sauce.
What type of miso should I use?
I prefer white miso for a milder, creamier taste, but brown or red miso gives a stronger, saltier flavor if I want something bolder.
Can I make this dish vegan?
Yes, I replace the cream with coconut milk or a plant-based alternative, use vegan butter, and skip or substitute the parmesan with nutritional yeast.
How do I make the sauce thicker?
I simmer it for an extra minute or two after adding the cream and cheese, or reduce the pasta water slightly for a thicker consistency.
Can I add protein to this recipe?
Absolutely — I often add grilled chicken, shrimp, tofu, or even a poached egg on top for extra protein.
What mushrooms work best?
I like using a mix of baby bella, oyster, and shimeji mushrooms for a variety of textures and flavors.
Why save pasta water?
The starchy pasta water helps the sauce cling to the noodles and creates a smoother, more cohesive texture.
Can I use cheese other than parmesan?
Yes, I’ve tried pecorino or even cream cheese for a different flavor profile, though parmesan gives the best umami balance.
How spicy is this recipe?
It’s not spicy by default, but I add red pepper flakes or a touch of chili oil when I want a little heat.
Can I freeze creamy miso udon?
I don’t recommend freezing it because the creamy sauce can separate once thawed — it’s best enjoyed fresh.
Conclusion
This creamy miso udon is the ultimate cozy meal that I can whip up in no time. The luscious sauce clings to the chewy noodles, the mushrooms add depth, and the miso-parmesan combo brings a unique, addictive umami flavor. It’s a dish I return to again and again whenever I need something quick, comforting, and absolutely delicious.
Creamy Miso Udon is a quick, restaurant-quality noodle dish with a rich, savory sauce made from miso, cream, and parmesan. Chewy udon noodles soak up the silky, umami-packed sauce, while mushrooms add earthy depth and texture — perfect for a comforting 30-minute meal.
Ingredients
2 (7-ounce) packets pre-cooked udon noodles (vacuum-packed or frozen)
1 tablespoon extra virgin olive oil (more as needed)
3 cups mushrooms (baby bella, shimeji, oyster, or king oyster)
1/2 tablespoon butter
2 garlic cloves, minced
1/2 shallot, finely diced
1/2 cup heavy cream (or lighter option as preferred)
1/2 cup pasta water (more as needed)
2 tablespoons miso paste (white or brown)
1/4 cup grated parmesan cheese
Salt and pepper, to taste
Chopped roasted nori and red pepper flakes, for topping
Instructions
Cook the udon noodles in boiling water according to package directions until just al dente. Reserve 1/2 cup pasta water and drain the rest.
Heat olive oil in a large pan over medium-high heat. Add mushrooms and sear until browned and slightly crispy. Avoid stirring too often to help them caramelize.
Lower heat to medium, then add butter, garlic, and shallot. Sauté until fragrant and translucent.
Pour in heavy cream, pasta water, miso paste, and parmesan cheese. Stir until the miso dissolves and the sauce becomes creamy and smooth.
Season with salt and pepper to taste.
Add the cooked udon noodles to the sauce, tossing gently until evenly coated.
Plate and garnish with chopped roasted nori and red pepper flakes before serving.
Notes
Use white miso for a mild, creamy flavor or red miso for a deeper, saltier taste.
Replace heavy cream with half-and-half, oat milk, or coconut milk for a lighter or vegan version.
Add spinach, bok choy, edamame, or tofu for extra nutrition.
Save pasta water to help the sauce emulsify and coat the noodles better.
Reheat gently on the stovetop with a splash of water or cream; avoid microwaving for long.
