Miso Butter Mushroom Udon

Ingredients

• 250 g Shiitake Mushroom
• 250 g Mushroom
• 120 g Shallot
• 3 clove Garlic
• 15 g Ginger
• 60 g Butter
• 10 ml Sesame oil
• 70 g Miso paste
• 30 ml Soy sauce
• 30 ml Mirin
• 700 ml Vegetable Stock
• 10 g Cornstarch
• 600 g Udon Noodles
• 120 g Baby Spinach
• 40 g Spring Onion(optional)
• 10 g Sesame seeds(optional)
• 2 g Black pepper(optional)
• 60 ml Water

Method

1. 1

   Prep: thinly slice shiitake mushroom and mushroom. Thinly slice shallot, finely grate garlic and ginger. Slice scallions (if using).

2. 2

   In a wide pot or deep skillet over medium-high heat, melt butter with sesame oil. Add shallot, garlic, and ginger; cook until fragrant and softened, 2–3 minutes.

3. 3

   Add shiitake mushroom and mushroom. Cook, stirring, until the mushrooms release liquid and start to brown at the edges, 5–6 minutes.

4. 4

   Whisk miso paste, soy sauce, mirin, cornstarch, and water in a bowl until smooth. Pour into the pot with vegetable stock, scraping up any browned bits. Bring to a lively simmer.

5. 5

   Add udon noodles and simmer, stirring often to stop sticking, until the noodles are tender and the sauce turns glossy and thick enough to cling, 5–6 minutes. If it gets too thick, loosen with a splash of water.

6. 6

   Stir in baby spinach until just wilted, 1 minute. Finish with black pepper. Serve topped with scallions and sesame seeds (if using).