Saucepan
Miso and Mushroom Udon Noodles
Thick, bouncy udon noodles swim in a deeply savoury miso and dashi broth with shiitake mushrooms, spring onions, and a soft-boiled egg. A Japanese restaurant classic in one pot.
4.7 (3)
- Prep
- 10min
- Cook
- 15min
- Total
- 25min
- Serves
- 2
Shared by One Pan kitchen
Ingredients
For 2 servings
- 2 portions fresh or vacuum-packed udon noodles
- 200g shiitake mushrooms, sliced
- 3 tbsp white miso paste
- 1 litre vegetable stock
- 1 tsp dashi powder (vegetarian)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 eggs
- 3 spring onions, thinly sliced
- 1 tbsp sesame oil
- 1 sheet nori, cut into strips
- 1 tsp toasted sesame seeds
Method
0 / 6
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3 reviews
- Rachel W.
Better than the noodle bar near my office and about a tenth of the price.
23 Apr 2026
- Tom S.
Comforting and quick to make. The soft egg on top is perfect.
22 Apr 2026
- Keiko A.
The broth is so deep and savoury — I could drink it by the bowlful.
21 Apr 2026
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