Miso Butter Udon with Shiitake and Wilted Spinach

Bring a large pot of water to a rolling boil for the noodles while you prep everything else.

Slice 250 g fresh shiitake mushrooms and mince 3 garlic cloves and 1 tbsp fresh ginger.

In a small bowl, whisk 3 tbsp white miso, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp rice vinegar and 1/3 cup reserved pasta water (add this last) into a smooth paste.

Melt 3 tbsp unsalted butter in a large skillet over medium-high heat until it foams, then add the shiitakes in a single layer and sear 4 minutes without stirring until caramelized.

Toss the mushrooms, add the garlic and ginger, and sweat for 45 seconds until fragrant but not browned.

Meanwhile, cook 500 g fresh udon noodles in the boiling water for 2 minutes, reserving 1/2 cup cooking water before draining.

Add 4 cups baby spinach to the skillet and toss until just wilted, about 30 seconds.

Pour in the miso mixture (loosened with the reserved pasta water) and simmer 1 minute until it coats a spoon and emulsifies with the butter.

Add the drained udon and toss with tongs for 1-2 minutes until every strand is glossy.

Divide among bowls, top with 2 thinly sliced green onions, a generous pinch of shichimi togarashi and 1 tbsp toasted sesame seeds.