Miso Butter Mushroom Udon

• Shiitake Mushroom(250 g)
• Mushroom(250 g)
• Shallot(4)
• Garlic(3 cloves)
• Ginger(15 g)
• Butter(60 g)
• Sesame oil(½ tbsp)
• Miso paste(70 g)
• Soy sauce(2 tbsp)
• Mirin(2 tbsp)
• Vegetable Broth(700 ml)
• Cornflour(1¼ tbsp)
• Udon Noodles(600 g)
• Baby Spinach(120 g)
• Green Onions(3)optional
• Sesame seeds(10 g)optional
• Black pepper(¾ tsp)optional

Method

1. 1

   Thinly slice {Shallot}. Thinly slice {Mushroom} and {Shiitake Mushroom}. Grate {Ginger}. Finely chop {Garlic}. Slice {Spring Onion}.

   ~10 min

2. 2

   In a wide pot over medium-high heat, melt {Butter}. Add {Shallot} and cook until softened, then add {Mushroom} and {Shiitake Mushroom}. Cook, stirring often, until the mushrooms release their liquid and start to brown at the edges. Stir in {Garlic} and {Ginger} for 1 minute.

   ~6 min

3. 3

   Whisk {Miso paste} with {Mirin}, {Soy sauce}, {Vegetable Stock}, and {Water} until smooth, then pour into the pot. Bring to a lively simmer, add {Udon Noodles}, and cook until the noodles are hot and the sauce lightly reduces.

   ~5 min

4. 4

   In a small bowl, whisk {Cornstarch} with 2–3 spoonfuls of the hot broth from the pot to make a smooth slurry, then stir it back into the noodles. Simmer until the sauce turns glossy and clings to the udon. Stir in {Baby Spinach} until just wilted.

   ~3 min

5. 5

   Turn off the heat and stir through {Sesame oil} and {Black pepper}. Divide into bowls and top with {Spring Onion} and {Sesame seeds}.

   ~1 min