Brown butter miso udon: rich, savory, and packed with umami goodness!

Ingredients

• 200 g Udon Noodles (dry Japanese udon noodles)
• 2 Tbsp Unsalted Butter (butter, preferably unsalted)
• 1 Tbsp White Miso Paste (smooth white miso)
• 1/4 cup Reserved Noodle Water (starchy water saved from boiling noodles)
• 2 Tbsp Parmesan Cheese (freshly grated)
• 1 stalk Scallions (thinly sliced, green parts only)
• 1 tsp Chili Oil (optional, for garnish)

Instructions

1. Cook Udon Noodles

   Bring a large pot of water to a rolling boil, add the udon noodles and cook for about 1 minute less than the package directions for al dente texture. Reserve 1/4 cup of the starchy noodle water, then drain the noodles in a colander.

   Time: PT5M

   Temperature: 100°C

2. Brown Butter

   In a skillet over medium heat, melt the butter. Continue cooking, swirling the pan, until the butter turns a golden brown color and releases a nutty aroma, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

3. Combine Miso and Noodle Water

   Reduce the heat to low, add the white miso paste to the browned butter and whisk until fully dissolved. Pour in the reserved noodle water, whisking until the sauce is smooth and slightly creamy.

   Time: PT1M

   Temperature: Low

4. Combine Noodles with Sauce

   Add the cooked udon noodles to the skillet, tossing them to coat evenly with the miso‑butter sauce. Cook for another minute so the noodles absorb the flavor.

   Time: PT1M

   Temperature: Low

5. Add Parmesan and Garnish

   Remove the skillet from heat, stir in the grated Parmesan until it melts into the sauce. Transfer the noodles to serving bowls, garnish with sliced scallions and a drizzle of chili oil if desired.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

65 g

Fat

15 g

Fiber

2 g