Creamy Miso Udon Soup
A quick and comforting bowl of creamy miso udon soup, featuring tender udon noodles, savory miso broth, and topped with seared beef and a runny egg.
Ingredients
Noodles and Broth
- 200 g udon noodles (fresh or frozen preferred; dried works) See notes for alternatives.
- 4 cups vegetable broth (low-sodium recommended)
- 2 tablespoons miso paste (white or yellow for milder creaminess; red for stronger flavor)
Protein and Vegetables
- 200 g beef brisket, thinly sliced Ask your butcher for thin cuts or freeze briefly and slice thin.
- 200 g mushrooms, sliced (shiitake or cremini work beautifully)
- 2 eggs (for topping; fry or poach)
- 2 green onions , chopped (for garnish)
Seasonings
- Salt and pepper to taste
- Sesame oil (optional, for finishing)
Instructions
Preparation
- Bring a pot of water to a boil and cook the udon according to the package directions. Drain, rinse briefly under warm water, and set aside.
- In a large pot, bring the vegetable broth to a gentle simmer. Remove from high heat.
- Whisk in the miso paste until dissolved, ideally by dissolving miso in a small ladle of warm broth first to avoid lumps.
Cooking
- Add the sliced mushrooms to the simmering broth and cook until tender, about 4-6 minutes. Keep the broth at a gentle simmer — avoid boiling after adding miso.
- While the mushrooms cook, heat a skillet over medium heat, add a splash of oil, and sear the thinly sliced brisket until browned, about 2-3 minutes per side. Remove from heat and set aside.
- In the same pan, fry the eggs sunny-side-up with slightly runny yolks, or poach them for a softer finish. Season lightly with salt and pepper.
- Return the pot of broth to low heat. Add the cooked udon noodles and the cooked brisket to the broth to warm through for 1-2 minutes. Taste and adjust seasoning with salt and pepper.
- Divide into bowls. Top each bowl with a fried or poached egg, chopped green onions, and a drizzle of sesame oil if using. Serve immediately.
Notes
For extra texture, add a sheet of toasted nori, a handful of blanched baby spinach, or a sprinkle of toasted sesame seeds. Best enjoyed hot so the egg yolk can integrate into the broth.