Instructions
9 steps · tick them off as you cookBring 6 cups dashi (or chicken stock) to a gentle simmer in a large pot over medium heat.
Meanwhile, heat 1 tbsp sesame oil and 1 tbsp butter in a skillet over medium-high heat until foaming subsides.
Add sliced shiitake and cremini mushrooms in a single layer and sear 4-5 minutes without stirring until deeply caramelized on one side.
4-5 minutesToss in minced garlic and grated ginger, cook 30 seconds until fragrant, then deglaze with 1 tbsp mirin and 1 tbsp soy sauce, scraping up any browned bits.
Whisk white miso paste with a ladleful of the warm dashi in a small bowl until smooth, then stir back into the pot off direct heat to preserve the miso's living cultures.
Return broth to a bare simmer (do not boil) and season with rice vinegar and a pinch of sugar.
Cook 400 g fresh udon noodles in boiling water for 2 minutes, then drain and divide among 4 warm bowls.
2 minutesLadle the miso broth over the noodles, top with the seared mushrooms and a handful of baby spinach that will wilt in the hot broth.
Finish each bowl with a soft-boiled egg halved, sliced scallions and a small pat of butter that melts into a glossy slick.
Chef's tip
Always temper the miso in warm (not boiling) broth just before serving — high heat kills the fermented aromatics and turns the soup harsh and grainy instead of round and buttery.
Suggested pairing
Pair with a chilled bottle of unfiltered nigori sake or hot genmaicha green tea to echo the roasted, savoury notes.
About this recipe
A silky, deeply umami miso broth enriched with butter, cradling chewy udon noodles, seared mushrooms and wilted spinach for a soul-warming bowl.
JapaneseEasycomfortingumamiwintervegetarian
