Miso Butter Mushroom Udon

Chewy udon noodles are tossed with deeply browned mushrooms, garlic, savory white miso, and butter, then finished with fresh scallions for a fast vegetarian stovetop dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 24 ounces (680 g) fresh or frozen udon noodles
• 1.5 pounds (680 g) cremini mushrooms
• 4 tablespoons (56 g) unsalted butter
• 3 tablespoons (50 g) white miso paste
• 3 cloves garlic
• 4 medium scallions
• 1 tablespoon (15 ml) low-sodium soy sauce
• 1 teaspoon (5 ml) toasted sesame oil
• 1 tablespoon (15 ml) neutral cooking oil
• 0.25 teaspoon red pepper flakes

Cooking instructions

1. Bring a large pot of water to a boil. Before adding the noodles, scoop out 1 cup (240 ml) of the hot noodle water and set it aside. Cook the udon according to the package directions until tender and springy; drain well. (about 8 min) — Boiling
2. While the noodles cook, wipe the mushrooms clean and slice them 1/4 inch (6 mm) thick. Thinly slice the scallions, keeping the white and green parts separate. Mince the garlic. (about 5 min) — Room temperature
3. Heat the oil in a wide skillet over medium-high heat. Add the mushrooms in a single layer and cook, stirring only occasionally, for 7 to 9 minutes, until their released moisture has evaporated and the mushrooms are deeply browned and tender. (about 9 min) — Medium-high heat
4. Reduce the heat to medium. Add the butter and scallion whites to the skillet. When the butter melts, add the garlic and cook for 30 seconds, until fragrant but not browned. (about 1 min) — Medium heat
5. In a bowl, whisk the miso and soy sauce with 1/2 cup (120 ml) of the reserved warm noodle water until smooth. Pour the mixture into the skillet and stir for 1 to 2 minutes, scraping up any browned bits. Do not boil vigorously, which can make the miso sauce overly salty. (about 2 min) — Medium heat
6. Add the drained udon and toss until every noodle is coated and the sauce lightly clings. Add more reserved noodle water, 1 tablespoon (15 ml) at a time, if needed. Stir in the sesame oil and red pepper flakes. (about 2 min) — Medium-low heat
7. Divide among four bowls and top with the scallion greens. Serve immediately. The mushrooms should be tender and browned, and the finished noodles should be steaming hot throughout; if checking with a thermometer, reheat to 165°F (74°C). (about 1 min) — Hot