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Creamy Miso Udon with Mushrooms #Japaneserecipe #udon #miso #creamsauce #yoshoku #mushrooms #noodles #dinner #dinnerrecipe | The Missing Lokness

Creamy Miso Udon with Mushrooms

Course Main Course
Cuisine Japanese
Keyword creamy miso udon, creamy udon, japanese noodles, japanese recipe, miso cream sauce, mushroom with noodles, yoshoku
Servings 2 people
Author Lokness


  • 8 ounces assorted mushrooms (like shiitake, oyster, white beech, brown beech, makitake & enoki)
  • 2 udon packages (best to use Sanuki udon)
  • 2 tablespoons vegetable oil
  • tablespoon miso
  • 2 tablespoons unsalted butter
  • 5 garlic cloves (minced)
  • 3 tablespoons heavy cream
  • 1 tablespoon soy sauce
  • Pinch of black pepper
  • 1 green onion (thinly sliced)
  • Nori seaweed


  • For all the mushroom, rinse and pat dry with paper towels. For the shiitake, cut off the stems and cut into stripes. For the oyster, remove stem and cut into 1-inch long stripes. For the white beech, brown beech, and makitake, trim the base of the cluster. Pull the mushrooms apart. For enoki, trim the base of the cluster and pull the mushrooms apart into small bunches.
  • Bring a large pot of water to a boil. Follow the udon package direction to cook the udon. Save 1 cup of udon water. Drain and rinse under cold water. Set aside.
  • In a large skillet over medium high heat, warm 1 tablespoon vegetable oil. Add half of the mushrooms and cook until nicely browned, about 4 – 5 minutes. Transfer to a medium bowl. In the same skillet, add another tablespoon oil. Cook the rest of the mushrooms until nicely browned. Transfer to the bowl with the other mushrooms.
  • In a small bowl, whisk together miso and 1/3 cup udon water until smooth.
  • In the same skillet over medium heat, melt the butter. Add garlic and cook for 1 minute. Add mushrooms, miso water, heavy cream, soy sauce and black pepper. Mix well. Add the udon and coat with the sauce. Cook for 2 more minutes. Taste and adjust the seasoning. Add more miso and soy sauce if needed. If the sauce is too thick, add a bit more udon water. Transfer to serving plates. Top with green onion and nori.


  1. You can find all these mushrooms in most Asian supermarkets. Whole Foods carry some of them too.
  2. The only udon I buy is frozen Sanuki udon. They’re chewy and easy to use. No defrost is needed. Throw them in boiling water and ready in minutes. You can get them from most Asian supermarkets.
  3. Cooking the mushrooms in 2 batches help to not to overcrowd the pan and allow them to brown nicely.
  4. There’re many varieties of miso out there. White miso is sweeter and less strong. Red miso is more robust. For this dish, I would say either use red or a combination of both. It’s up to you.
  5. When you’re adding miso to the dish, always whisk with a bit of hot udon water first. That will dissolve the miso and make a smooth sauce.
  6. The nori I used is for making sushi rolls. I cut them thinly with a pair of scissors. They added a good amount of flavors to the dish. Don’t skip them.
(Adapted from Food52)