Creamy Miso Udon Soup (Print-Friendly Version)
Udon in creamy miso broth with shiitake, tender brisket slices, and velvety poached egg. Comfort in every bowl.
# What You Need:
→ Noodles
01 -
2 servings udon noodles, vacuum packed
→ Aromatics
02 -
1/2 medium onion, thinly sliced
03 -
3 cloves garlic, thinly sliced
04 -
4 shiitake mushrooms, sliced
→ Soup Base
05 -
2 tablespoons butter
06 -
1/3 cup water
07 -
1 tablespoon soy sauce
08 -
2 tablespoons white miso paste
09 -
1/4 cup heavy cream
10 -
3/4 cup whole milk
→ Protein & Garnish
11 -
90 grams beef brisket, thinly sliced
12 -
2 poached eggs
# How to Make It:
01 -
Cook udon noodles in boiling water following package instructions. Drain, rinse under cold water, and set aside.
02 -
Heat butter over medium heat in a saucepan. Sauté the sliced onion, garlic, and shiitake mushrooms until fragrant and softened.
03 -
Add water and soy sauce to the saucepan. Stir well to deglaze and combine flavors. Remove the solids by straining the soup into a bowl, then return the clear broth back to the saucepan.
04 -
Lower the heat and whisk in white miso paste until fully dissolved.
05 -
Pour in heavy cream and milk. Increase heat and bring the soup to a gentle boil.
06 -
Add sliced beef brisket to the simmering soup and cook briefly until just tender. Remove beef and set aside.
07 -
Rewarm prepared udon noodles, then portion into serving bowls. Ladle the creamy miso broth over noodles.
08 -
Top each bowl with cooked beef brisket, sautéed shiitake mushrooms, and a poached egg. Optionally, garnish with sliced green onions and dried seaweed. Serve immediately.
# Important Notes:
01 -
Do not let the soup boil vigorously after adding miso to preserve flavour integrity.