The short version
Thick udon noodles and mushrooms in a savory miso broth with tender bok choy. Serves 2 · estimated 15 minutes including prep. Use cooked udon pouches. Dry udon takes longer; miso is added off the heat to preserve its aroma.
Why you’ll love this miso mushroom udon
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- 15-Min DinnersThick udon noodles and mushrooms in a savory miso broth with tender bok choy.
- Know before you startUse cooked udon pouches. Dry udon takes longer; miso is added off the heat to preserve its aroma.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Use cooked udon pouches. Dry udon takes longer; miso is added off the heat to preserve its aroma.
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Miso Mushroom Udon
Thick udon noodles and mushrooms in a savory miso broth with tender bok choy.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
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Equipment
- 6-quart pasta pot with strainer lidSee our pick →
- 8-inch chef’s knifeSee our pick →
Instructions
-
Slice
Slice the mushrooms and bok choy, keeping stems apart from leaves. Grate the ginger.
-
Sauté
Heat the oil in a pot over medium-high heat. Cook mushrooms for 4 minutes, then stir in ginger and bok choy stems for 1 minute.
-
Simmer
Pour in the water and bring to a boil. Add udon and cook according to the pack, usually 2–3 minutes, separating strands gently. Add bok choy leaves for the final minute.
-
Add miso
Take off the heat. Loosen miso with a ladle of hot broth in a cup, then stir it into the pot with soy sauce. Divide between bowls and top with sesame seeds.
Recipe notes
- Timing: Use cooked udon pouches. Dry udon takes longer; miso is added off the heat to preserve its aroma. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Add tofu: Warm diced ready-to-eat firm tofu in the broth with the noodles.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Store noodles and broth separately if possible, as udon softens during storage.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making miso mushroom udon?
Use cooked udon pouches. Dry udon takes longer; miso is added off the heat to preserve its aroma.
Can I make it ahead?
Store noodles and broth separately if possible, as udon softens during storage.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.