I blended my love of creamy pasta with umami-packed Japanese udon into a single bowl of Creamy Miso, featuring silky broth, tender beef brisket, savory mushrooms and a poached egg that comes together in about twenty minutes.
I always end up dreaming about this udon soup. It somehow behaves like a Creamy Asian Soup and still hits like an Umami Broth, which makes it weirdly addictive.
Chewy fresh udon noodles and slices of tender beef brisket give the bowl real bite, and there’s a silky richness that surprises every time. I mess up dishes all the time but this one forgives you, yet it rewards little tweaks you try.
Try a spoonful straight away and you’ll be scheming how to make it again before the last drop is gone. You’ll want to tweak it, I already have a list of tiny changes to try.
Ingredients
- Udon noodles: Soft, chewy carbs that fill you up fast, low fiber but super comforting.
- White miso paste: Salty, umami punch, brings protein and probiotics, gives savory depth not sweetness.
- Heavy cream: Rich fat and calories, makes soup silky and creamy, not healthy if overused.
- Mushrooms: Earthy, low calorie, offer fiber and vitamin D, boost umami and texture.
- Beef brisket: Adds protein and savory richness, leftover beef keeps it easy and hearty.
- Eggs: Make it silky when whisked in, add protein and a rich mouthfeel.
- Scallions: Fresh bite and aroma, tiny nutrition boost, cuts richness with bright flavor.
- Sesame oil: Toasted aroma, small amount adds big nutty flavor, high in fat.
Ingredient Quantities
- 12 oz fresh udon noodles (about 340 g)
- 4 cups dashi or low sodium chicken broth (about 1 L)
- 3/4 cup heavy cream (180 ml)
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp toasted sesame oil
- 1 tbsp unsalted butter
- 8 oz mixed mushrooms (shiitake + cremini)
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 6 to 8 oz thinly sliced cooked beef brisket (leftover or deli style)
- 2 large eggs
- 2 scallions, thinly sliced
- 1 tsp toasted sesame seeds
- 1 tsp sugar or honey (optional)
- 1 tbsp neutral oil (vegetable or canola)
- Salt and freshly ground black pepper, to taste
How to Make this
1. Bring a large pot of water to a boil and cook the fresh udon according to package directions (usually 1 to 3 minutes), drain and rinse briefly under hot water so it stays chewy, set aside.
2. While the noodles cook, heat 1 tbsp neutral oil, 1 tbsp toasted sesame oil and 1 tbsp butter in a skillet over medium-high heat. Add the mixed mushrooms, season with a little salt and pepper, and sauté until golden and any liquid has mostly evaporated, about 5 to 7 minutes.
3. Add the minced garlic and grated ginger to the mushrooms, stir for 30 to 45 seconds until fragrant, then stir in the optional 1 tsp sugar or honey if you want a touch of sweetness.
4. In a medium pot bring 4 cups dashi or low sodium chicken broth to a gentle simmer. Don’t let it boil hard.
5. Scoop a few tablespoons of hot broth into a small bowl, whisk in the 2 tbsp white miso paste until smooth, then whisk that back into the pot. Stir in 1 tbsp soy sauce, 1 tbsp mirin and 3/4 cup heavy cream. Warm through gently, taste and adjust with salt, pepper or the sugar/honey if needed.
6. Add the sautéed mushrooms into the creamy broth, then add the 6 to 8 oz thinly sliced cooked beef brisket and warm just until the meat is heated through, about 1 to 2 minutes. Don’t overcook the brisket or it will get tough.
7. Poach the 2 eggs: bring a small pot of water to a gentle simmer, add a splash of vinegar, swirl the water, slip in the eggs and cook about 3 minutes for runny yolks (4 to 5 for slightly firmer). Remove with a slotted spoon and drain on paper towel.
8. Divide the udon between bowls, ladle the creamy miso broth with mushrooms and brisket over the noodles.
9. Top each bowl with a poached egg, scatter the thinly sliced scallions and 1 tsp toasted sesame seeds over everything, drizzle a little extra toasted sesame oil if you like, and finish with freshly ground black pepper.
10. Serve immediately, break the yolk into the broth for extra creaminess and enjoy — it comes together fast, and yeah, you’ll want seconds.
Equipment Needed
1. Large pot (6 qt-ish) for boiling the udon and making the broth
2. Colander or fine strainer to drain and rinse the noodles
3. Large skillet or frying pan for sautéing the mushrooms
4. Medium saucepan for warming and finishing the miso cream broth
5. Small pot for poaching the eggs
6. Slotted spoon to lift the eggs out of the poaching water
7. Whisk plus a small bowl to dissolve the miso paste smooth
8. Cutting board and chefs knife for garlic, ginger and scallions
9. Measuring cups and spoons plus a ladle for serving the soup
FAQ
CREAMY MISO UDON SOUP Recipe Substitutions and Variations
- Udon noodles: swap for fresh ramen noodles, thick soba noodles, or wide rice noodles. Use roughly the same weight; rice noodles need a quick soak or brief blanching, soba gives a nuttier flavor and cooks faster.
- Dashi or low-sodium chicken broth: use vegetable broth, a quick kombu infusion (steep a 4 inch piece of kombu in 4 cups hot water for 15-20 min), or concentrated mushroom broth for extra umami. Taste and adjust salt after swapping.
- Heavy cream: substitute full-fat coconut milk for a richer, slightly coconutty soup, or use half-and-half plus 1 tablespoon melted butter per cup for similar mouthfeel. For a lighter option, whisk Greek yogurt into warm (not boiling) broth to avoid curdling.
- Thinly sliced cooked beef brisket: swap with shredded rotisserie chicken, seared thin pork slices, firm pan-fried tofu, or extra meaty shiitake/portobello mushrooms for a vegetarian version. Season lightly if the protein is pre-cooked.
Pro Tips
1) Get big flavor from the mushrooms by cooking them hot and crowded at first, then spreading them out to brown, don’t stir every second — let a crust form, scrape up those browned bits and fold them into the broth later for instant umami.
2) Never boil miso or cream hard, it kills the brightness and can make the cream break, so dissolve miso into a little warm broth first and add the cream off the heat or on very low heat, taste for salt because miso and soy are sneaky salty.
3) For the brisket: slice thin across the grain and warm it very gently in the broth or in a hot pan for just a few seconds, add a splash of mirin or broth while reheating if it seems dry, overcooking makes even good brisket chew like shoe leather.
4) Egg and noodle hacks: use the freshest eggs you can for neat poaches, add a splash of vinegar to the poaching water and drain well; keep your bowls warm so the udon and broth stay hot, and toss the cooked noodles with a tiny bit of sesame oil right after draining so they dont clump together.
CREAMY MISO UDON SOUP Recipe
I blended my love of creamy pasta with umami-packed Japanese udon into a single bowl of Creamy Miso, featuring silky broth, tender beef brisket, savory mushrooms and a poached egg that comes together in about twenty minutes.
4
servings
580
kcal
Equipment: 1. Large pot (6 qt-ish) for boiling the udon and making the broth
2. Colander or fine strainer to drain and rinse the noodles
3. Large skillet or frying pan for sautéing the mushrooms
4. Medium saucepan for warming and finishing the miso cream broth
5. Small pot for poaching the eggs
6. Slotted spoon to lift the eggs out of the poaching water
7. Whisk plus a small bowl to dissolve the miso paste smooth
8. Cutting board and chefs knife for garlic, ginger and scallions
9. Measuring cups and spoons plus a ladle for serving the soup
Ingredients
12 oz fresh udon noodles (about 340 g)
4 cups dashi or low sodium chicken broth (about 1 L)
3/4 cup heavy cream (180 ml)
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp mirin
1 tbsp toasted sesame oil
1 tbsp unsalted butter
8 oz mixed mushrooms (shiitake + cremini)
2 cloves garlic, minced
1 inch fresh ginger, grated
6 to 8 oz thinly sliced cooked beef brisket (leftover or deli style)
2 large eggs
2 scallions, thinly sliced
1 tsp toasted sesame seeds
1 tsp sugar or honey (optional)
1 tbsp neutral oil (vegetable or canola)
Salt and freshly ground black pepper, to taste
Directions
- Bring a large pot of water to a boil and cook the fresh udon according to package directions (usually 1 to 3 minutes), drain and rinse briefly under hot water so it stays chewy, set aside.
- While the noodles cook, heat 1 tbsp neutral oil, 1 tbsp toasted sesame oil and 1 tbsp butter in a skillet over medium-high heat. Add the mixed mushrooms, season with a little salt and pepper, and sauté until golden and any liquid has mostly evaporated, about 5 to 7 minutes.
- Add the minced garlic and grated ginger to the mushrooms, stir for 30 to 45 seconds until fragrant, then stir in the optional 1 tsp sugar or honey if you want a touch of sweetness.
- In a medium pot bring 4 cups dashi or low sodium chicken broth to a gentle simmer. Don’t let it boil hard.
- Scoop a few tablespoons of hot broth into a small bowl, whisk in the 2 tbsp white miso paste until smooth, then whisk that back into the pot. Stir in 1 tbsp soy sauce, 1 tbsp mirin and 3/4 cup heavy cream. Warm through gently, taste and adjust with salt, pepper or the sugar/honey if needed.
- Add the sautéed mushrooms into the creamy broth, then add the 6 to 8 oz thinly sliced cooked beef brisket and warm just until the meat is heated through, about 1 to 2 minutes. Don’t overcook the brisket or it will get tough.
- Poach the 2 eggs: bring a small pot of water to a gentle simmer, add a splash of vinegar, swirl the water, slip in the eggs and cook about 3 minutes for runny yolks (4 to 5 for slightly firmer). Remove with a slotted spoon and drain on paper towel.
- Divide the udon between bowls, ladle the creamy miso broth with mushrooms and brisket over the noodles.
- Top each bowl with a poached egg, scatter the thinly sliced scallions and 1 tsp toasted sesame seeds over everything, drizzle a little extra toasted sesame oil if you like, and finish with freshly ground black pepper.
- Serve immediately, break the yolk into the broth for extra creaminess and enjoy — it comes together fast, and yeah, you’ll want seconds.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 550g
- Total number of serves: 4
- Calories: 580kcal
- Fat: 38.3g
- Saturated Fat: 16.7g
- Trans Fat: 0.15g
- Polyunsaturated: 3g
- Monounsaturated: 8.8g
- Cholesterol: 210mg
- Sodium: 810mg
- Potassium: 535mg
- Carbohydrates: 59.5g
- Fiber: 2.3g
- Sugar: 6g
- Protein: 30.3g
- Vitamin A: 525IU
- Vitamin C: 2.5mg
- Calcium: 112mg
- Iron: 2.8mg
