Description
This Creamy Miso Udon is a plant-based comfort bowl that’s ready in just 25 minutes. Combining umami-rich miso paste with silky coconut milk, chewy udon noodles, and fresh scallions, this quick weeknight recipe delivers cozy, restaurant-quality flavors with only six core ingredients.
Ingredients
Scale
- 8 oz udon noodles (fresh, frozen, or dried)
- 3 tablespoons white or yellow miso paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 3 garlic cloves, minced
- 3–4 green onions, sliced
Instructions
- Bring a large pot of water to a boil and cook udon noodles according to package directions. Drain and rinse briefly with cold water.
- In a saucepan, combine vegetable broth and coconut milk over medium heat. Whisk to combine.
- In a small bowl, whisk miso paste with a few tablespoons of warm liquid until smooth, then stir back into the saucepan.
- Add minced garlic and cook 1 minute until fragrant but not browned.
- Add cooked udon noodles to the sauce, tossing to coat evenly.
- Adjust seasoning if needed, garnish with green onions, and serve hot.
Notes
Do not boil coconut milk to prevent separation. Always dissolve miso in warm liquid before adding. For extra protein, top with tofu, edamame, or a soft-boiled egg. Best served immediately as noodles absorb sauce quickly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 23g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
Keywords: creamy miso udon, vegan udon recipe, miso noodle soup, quick Japanese comfort food