Creamy Miso Udon
A quick and comforting bowl of udon noodles coated in a creamy, flavorful sauce made with coconut milk and miso, perfect for a cozy night in.
Ingredients
Noodles
- 8 oz Udon noodles Fresh or frozen recommended for best chew; dried udon works but needs longer cook time.
Sauce
- 1 cup Low-sodium vegetable broth Keeps the salt of the miso from becoming overpowering.
- 1 cup Full-fat coconut milk Gives velvety richness; avoid 'light' versions for best mouthfeel.
- 3 tbsp White or yellow miso paste White is milder, yellow a touch earthier.
- 2 cloves Fresh garlic cloves, minced For immediate aromatic lift.
Garnish
- 2 tbsp Sliced green onions Add brightness and crunch.
Instructions
Preparation
- Bring a pot of salted water to a boil. Add udon and cook according to package instructions (typically 3–5 minutes). Drain and set aside.
- In a medium saucepan over medium heat, combine vegetable broth and full-fat coconut milk. Stir gently to blend.
- Add the miso paste to the warm (not boiling) liquid. Whisk until the miso fully dissolves and the sauce looks smooth.
- Once the sauce is heated through but not bubbling, add the minced garlic and cook for about 1 minute until fragrant. Do not overcook the garlic.
- Add the cooked udon to the sauce. Toss with tongs or gently stir so every strand is coated and heated through, about 1–2 minutes.
- Taste and adjust seasoning: add a pinch of salt, a splash of soy sauce, or a pinch of sugar if needed.
- Transfer to bowls and garnish with sliced green onions. Serve immediately while warm.
Notes
For less coconut flavor, use half coconut milk and half unsweetened soy or oat milk, or swap in heavy cream if you aren’t dairy-free. For extra umami, add a splash of soy sauce or a few grated shiitake mushrooms while the sauce simmers. For a heartier bowl, fold in shredded rotisserie chicken or sautéed tofu just before serving.