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PantryRx Test KitchenMiso Butter Mushroom Udon
Bouncy udon tossed in a silky miso-brown butter sauce with deeply seared mushrooms, garlic and scallions. A 20-minute weeknight bowl with serious savory depth.
PantryRx Test Kitchen · Oct 20, 2026
Time20 min
Serves2
LevelEasy
CuisineJapanese
VegetarianPescatarianPeanut-freeTree nut-freeFish-freeShellfish-freeSesame-freeMustard-free
Based on the ingredient list. Always check product labels for allergens.
This is what happens when Japanese butter-shoyu pasta meets an autumn mushroom haul. Searing the mushrooms hard and leaving them alone is the whole trick; the miso and butter emulsify with a splash of noodle water into a glossy sauce that clings to every strand. Twenty minutes, one pan, and it eats like an izakaya special.
Steps
- Bring a large pot of water to a boil for the udon. In a small bowl, mash 2 tbsp butter with the miso, soy sauce and mirin into a smooth paste.
- Heat the oil in a large skillet over high heat until shimmering. Add the mushrooms in a single layer and cook without stirring for 3 minutes, until the undersides are deep golden. Toss and cook 2 minutes more, then season with a pinch of salt.
- Lower the heat to medium, add the remaining 1 tbsp butter and the garlic, and cook 1 minute, stirring, until the butter foams and smells nutty and the garlic is pale gold.
- Drop the frozen udon into the boiling water and cook 1–2 minutes, just until the bricks loosen. Reserve 1/2 cup cooking water, then drain.
- Add the udon, the miso butter and 1/4 cup of the cooking water to the skillet. Toss over medium heat for 1 minute until the sauce turns glossy and coats the noodles; add more water a tablespoon at a time if it looks tight.
- Toss in most of the scallions and the black pepper. Divide between bowls, top each with an egg yolk if using, and finish with the remaining scallions, nori strips and red pepper flakes.
Kitchen tip
Frozen udon is the secret here: it is sold in vacuum-sealed bricks, cooks in about a minute, and is far chewier than the shelf-stable kind. Do not crowd the mushrooms; if your pan is under 12 inches, sear them in two batches. Stir the egg yolk into the hot noodles at the table and it turns the sauce into something close to carbonara. Want more protein? Add cubes of seared tofu or a soft-boiled egg.
About this recipe: it comes from the PantryRx Test Kitchen, our in-house recipe desk. It was not written or reviewed by a dietitian. Diet labels come from our ingredient rules, not a clinical review.
General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.
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