Truffle Miso Udon

Nutrition · per serving

Steps

1. 1

   Thinly slice the spring onions and chop the garlic. In a bowl, whisk together the miso paste, heavy cream, soy sauce, and vegetable stock until smooth, so the miso will distribute evenly later.

   2 cloves garlic, finely chopped35 g white miso paste150 ml heavy cream15 ml soy sauce80 ml vegetable stock3 spring onions, thinly sliced
2. 2

   Warm the udon noodles in hot water according to the package instructions, usually for 1 to 2 minutes. Drain and set aside briefly. Do not cook them for too long, or they will become too soft in the sauce.

   400 g pre-cooked udon noodles
3. 3

   Melt the butter in a large skillet over medium heat. Sauté the garlic for 30 to 45 seconds, until fragrant but not browned.

   20 g butter2 cloves garlic, finely chopped
4. 4

   Pour the miso-cream mixture into the skillet and heat gently for 2 to 3 minutes. Do not let it boil vigorously, so the sauce stays creamy and the miso retains its flavor.

   35 g white miso paste150 ml heavy cream15 ml soy sauce80 ml vegetable stock
5. 5

   Add the udon noodles to the sauce and toss gently for 1 to 2 minutes, until they are fully coated and heated through. If the sauce is too thick, add water one tablespoon at a time.

   400 g pre-cooked udon noodles
6. 6

   Remove the skillet from the heat, stir in the truffle oil, and season with black pepper. Add the truffle oil at the very end to preserve its aroma.

   5 ml truffle oilto taste freshly ground black pepper
7. 7

   Divide the udon between two bowls, garnish with the spring onions, and serve immediately.

   3 spring onions, thinly sliced

Origin & History

Udon are thick Japanese wheat noodles traditionally served in broths, with cold dipping sauces, or in stir-fried dishes. This creamy miso-truffle version is a modern fusion creation that combines Japanese umami with an Italian-inspired cream sauce.