Creamy Miso Udon Soup Recipe

Introduction

This Creamy Miso Udon Soup is a comforting bowl of rich flavors and tender textures. Combining savory miso broth with buttery mushrooms, tender beef brisket, and silky udon noodles, it’s perfect for a satisfying meal any day.

Ingredients

• 2 servings Udon Noodle vacuum pack
• 2 tbsp Butter
• ½ medium Onion, sliced
• 3 cloves Garlic, sliced
• 4 Shiitake Mushrooms
• ⅓ cup Water
• 1 tbsp Soy Sauce
• 2 tbsp White Miso Paste
• ¼ cup Heavy Cream
• ¾ cup Milk
• 90 g Beef Brisket
• 2 Poached Eggs

Instructions

1. Step 1: Boil the udon noodles in hot water according to the package instructions. Once cooked, strain and rinse them under cold water. Set aside.
2. Step 2: In a saucepan, heat the butter over medium heat. Add the sliced onion, garlic, and shiitake mushrooms. Sauté until fragrant and the onions are translucent.
3. Step 3: Pour in the water and soy sauce, stirring to combine. Then turn off the heat and strain the soup into a bowl to remove solids.
4. Step 4: Return the strained broth to the saucepan. Stir in the white miso paste until fully dissolved.
5. Step 5: Add the heavy cream and milk to the miso broth. Heat gently and bring the soup to a simmer.
6. Step 6: Add the beef brisket to the soup and cook until just done. Remove the beef and set aside.
7. Step 7: Warm the udon noodles again briefly, then transfer them to serving bowls.
8. Step 8: Pour the hot soup over the noodles. Top with the cooked beef brisket, shiitake mushrooms, green onions, and dried seaweed. Serve immediately with poached eggs if desired. Enjoy!

Tips & Variations

• For a vegetarian version, replace the beef brisket with tofu and use vegetable broth instead of water.
• If you prefer a spicier soup, add a dash of chili oil or sliced fresh chili while sautéing the vegetables.
• Use fresh shiitake mushrooms if possible for deeper flavor, but dried mushrooms rehydrated in warm water work well too.
• Adjust the heaviness by substituting milk with coconut milk for a subtle twist.

Storage

Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the soup gently on the stove, adding a splash of water or milk to loosen it if needed. Reheat noodles in hot water briefly before serving to keep them from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant miso paste instead of fresh miso paste?

Yes, instant miso paste works fine and can be added directly to the broth. Just adjust the quantity slightly to taste as some instant versions may be saltier.

What cut of beef works best for this soup?

Beef brisket is ideal because it becomes tender and flavorful when cooked gently. You can also use thinly sliced chuck or short rib if you prefer.

Creamy Miso Udon Soup Recipe

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★★★★★

4.7 from 52 reviews

This Creamy Miso Udon Soup combines the hearty texture of udon noodles with the rich, umami flavors of miso paste and tender beef brisket, all brought together with a smooth, creamy broth made from butter, cream, and milk. Enhanced with sautéed shiitake mushrooms, garlic, and onions, this comforting Japanese-inspired soup is perfect for a satisfying meal any time of the year.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Noodles

• 2 servings Udon Noodle vacuum pack

Soup Base

• 2 tbsp Butter
• ½ medium Onion, sliced
• 3 cloves Garlic, sliced
• 4 Shiitake Mushrooms
• ⅓ cup Water
• 1 tbsp Soy Sauce
• 2 tbsp White Miso Paste
• ¼ cup Heavy Cream
• ¾ cup Milk

Protein and Garnish

• 90 g Beef Brisket
• 2 Poached Eggs
• Green Onion, chopped, for garnish
• Dried Seaweed, for garnish

Instructions

1. Cook Udon Noodles: Boil the udon noodles in hot water according to the package instructions. Once cooked, strain them and rinse under cold water to stop the cooking process. Set aside.
2. Sauté Aromatics and Mushrooms: Heat the butter over medium heat in a saucepan. Add the sliced onions, garlic, and shiitake mushrooms. Sauté until fragrant and the onions become translucent, allowing the flavors to develop.
3. Add Liquid and Seasoning: Pour in the water and soy sauce, stirring to combine all ingredients well. This forms the base of your soup.
4. Prepare Miso Soup Base: Turn off the heat and strain the soup liquid into a separate bowl to remove the solids. Then, pour this strained liquid back into the saucepan and stir in the white miso paste until fully dissolved and incorporated.
5. Add Cream and Milk: Stir in the heavy cream and milk into the miso soup base. Place the saucepan back on medium heat and bring the soup to a gentle boil.
6. Cook Beef Brisket: Add the beef brisket to the boiling soup and cook until just done, ensuring the meat remains tender. Once cooked, remove the beef and set aside.
7. Warm Udon and Assemble: Warm the udon noodles if necessary, then transfer them into serving bowls. Pour the creamy miso soup over the noodles.
8. Garnish and Serve: Top the soup with the cooked beef brisket, sautéed shiitake mushrooms, chopped green onions, dried seaweed, and poached eggs. Serve immediately and enjoy your comforting bowl of Creamy Miso Udon Soup.

Notes

• For a richer broth, use full-fat milk and heavy cream as suggested.
• Adjust the amount of miso paste to taste, as some brands may be saltier than others.
• The beef brisket can be substituted with chicken or tofu for a different protein option.
• Poached eggs add extra creaminess and protein but can be omitted for a lighter version.
• Rinsing the noodles after boiling prevents them from becoming mushy in the soup.
• Use fresh shiitake mushrooms for the best flavor, but dried rehydrated mushrooms can be used as a substitute.

Keywords: Creamy Miso Udon Soup, Japanese Noodle Soup, Beef Udon, Shiitake Mushroom Soup, Comfort Food, Miso Soup with Cream, Easy Japanese Soup