Sometimes craving something creamy but not pasta? Udon is a pretty nice alternative, the noodles itself have a nice bounce and they don’t take too long to cook.


2 packets of udon

Thick cream (300 ml)

Wild mushrooms (handful)

Bacon (150 grams) diced

Kombu tsuyu/dashi (1 teaspoon) optional

White miso paste (1 tablespoon) 

Mushroom soy sauce (1 teaspoon)

Garlic (half minced)

Parmesan (150 grams)

Egg yolk (2)

For the udon boil for about 2 mins in boiling water, you can undercook it if you want since you will be adding it to the creamy sauce later. Otherwise you can just boil it, rinse in cold water then strain for after. 

Creamy miso sauce

  • Add garlic to oil and stir fry
  • Add diced bacon, then stir fry for 3 mins
  • Add diced mushrooms and stir fry for another 3 mins
  • Add thick cream and let it simmer
  • Add miso and mix into cream sauce and ensure it has blended into cream sauce
  • Add mushroom soy sauce (optional can just use salt instead)
  • Add kombu dashi
  • Put in strained udon noodles in the creamy sauce
  • Turn off the heat and add 2 egg yolks, stirring them into the noodles.
  • Serve with garnish (optional can use green onions, bonito flakes, or extra parmesan)

I decided to go with the mushroom soy sauce as its not too strong of a soy sauce, giving the dish more asian notes.

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