Easy Miso Garlic Mushroom Udon? Yes, Easy! It’s only under 30 minutes, depending on your skills of chopping and preparing, of course. I would recommend to use two or three types of mushroom to get the umami flavour and more fulfilling.
What Type of Mushrooms Can We Use?
I used Button mushroom and Mini Shitake mushroom. On my first try, I used Enoki mushroom as well which I think it’s not as good with the texture. But, additional Shimeji mushroom or King Oyster mushroom would be good. Anything that suits Asian flavour. I used Mini Shitake mushroom because it’s cute and less cutting, but if you only have normal size Shitake, don’t forget to slice it.
If I don’t have noodle, what other carbs would suit this recipe?
You can even use pasta or any kind of rice noodles that less starchy. I wouldn’t use egg noodles though, because it’s too starchy and get soggy really quick than any other noodle.
No Mushroom Stock? No Worries!
Just replace the mushroom stock with your usual chicken stock. It will still taste amazing. It would be slightly saltier, then you need to adjust accordingly. This easy Miso Garlic Mushroom Udon recipe is a vegetarian-friendly dish and it could be vegan-friendly if you substitute the usual Miso paste with the vegan Miso paste.
What is Miso?
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients.source. Typically, miso is salty, but its flavour and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury.
If Miso made from fermenting soybeans, why it’s not vegan?
Miso paste is generally considered vegan. However, not all miso paste is the same.The base ingredient in miso is dashi, a family of Japanese stocks. Some miso is made with katsuobushi dashi, a stock containing katsuobushi, bonito flakes, or skipjack tuna fish shavings.
Miso Garlic Mushroom Udon
Equipment
- Saucepan
Ingredients
- 2 package Frozen Udon defrosted
- 2 tbsp Miso Paste
- 1/2 pc Onion Sliced
- 4 cloves Garlic Sliced or minced optional
- 6 pcs Button Mushrooms Sliced
- 10 pcs Mini Shitake Mushroom Whole
- 2 tbsp Olive Oil
- 25 gr Butter
- 50 ml Water
- 2 tsp Mushroom Stock
- 1 pinch Black Pepper
- 1 pinch Dried Basil
Instructions
- Heat up a sauce pan, add olive oil, then stir fry onion until browning and fragrant, add garlic.
- Add button mushrooms and mini shitake mushrooms, this step will make the olive oil absorbs by the mushroom, stir with additional butter
- Once the mushrooms are cooked and browning, add miso paste and 1 tbsp of mushroom stock – simmer until the mushrooms have soaked the flavour
- Then, add defrosted udon. Add water to help with the moisture, and add another 1 tbsp of mushroom stock, also black pepper and dried basil. Stir and mix well until cooked
- Garnish with crispy garlic and spring onion, done!
That’s it, ladies. As easy as that! Probably one of the easiest and tastiest udon noodle recipes you could cook in under 30 minutes. Easy Miso Garlic Mushroom Udon is here to stay for lunchtime!
To find more noodles recipe, click here.
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