If you’re craving a bowl of comfort, this Creamy Miso Udon Soup is the answer. It has everything you want in a cozy meal: a silky, umami-rich broth, chewy udon noodles, hearty mushrooms, tender beef brisket, and a perfectly poached egg. Ready in just 20 minutes, it’s a quick and satisfying dinner you’ll want to make again and again.
This dish combines my love for creamy pasta with the bold, savory flavors of Japanese cooking. The white miso paste brings depth, the cream makes the broth luxuriously smooth, and the bouncy udon noodles tie everything together.
Why You’ll Love This Recipe
- Quick & easy – comes together in about 20 minutes.
- Rich in umami – miso, mushrooms, and soy sauce create deep flavor.
- Comfort food with a twist – creamy broth meets chewy udon noodles.
- Customizable – add your favorite toppings like tofu, veggies, or pork instead of beef.
What is Udon?
Udon is a traditional Japanese noodle made from wheat flour. Thick, chewy, and filling, udon has been a staple in Japanese cuisine for nearly a thousand years. While it’s often served simply in broth (kake udon), it can also be stir-fried (yaki udon) or paired with richer sauces.
For me, the best part of udon is its texture—chewy, bouncy, and endlessly satisfying. That’s why it works so well in this creamy miso soup.
Ingredients
For the Soup
- 2 servings udon noodles (frozen or vacuum-packed)
- 2 tbsp butter
- ½ medium onion, sliced
- 3 cloves garlic, sliced
- 4 shiitake mushrooms, sliced
- ⅓ cup water
- 1 tbsp soy sauce
- 2 tbsp white miso paste
- ¼ cup heavy cream
- ¾ cup milk
Toppings
- 90 g beef brisket, thinly sliced or shredded
- 2 poached eggs
- Green onions, chopped
- Dried seaweed (optional)
How to Make Creamy Miso Udon Soup
- Cook the Noodles
Boil the udon according to package instructions. Drain, rinse with water, and set aside. - Build the Flavor Base
In a pot, melt the butter over medium heat. Sauté onion, garlic, and shiitake mushrooms until fragrant. Add water and soy sauce, then bring to a simmer. - Make the Broth
Turn off the heat. Strain the broth to remove solids, then return the liquid to the pot. Whisk in the miso paste until fully dissolved. Add heavy cream and milk, and gently bring the soup back to a simmer. - Cook the Beef
Add sliced beef brisket to the simmering broth. Cook until just tender, then remove and set aside. - Assemble the Bowls
Reheat the noodles briefly, then divide into serving bowls. Ladle the creamy miso broth over the noodles. Top with beef brisket, a poached egg, green onions, and seaweed.
Tips & Variations
- No beef? Swap in chicken, pork belly, or even tofu.
- Extra veggies – Add spinach, bok choy, or enoki mushrooms.
- Lighter option – Use milk only, skip the cream, or add cornstarch for thickness without extra fat.
- Egg upgrade – A soft-boiled ramen egg works beautifully here.
Final Thoughts
This Creamy Miso Udon Soup is everything you want in a weeknight dinner: fast, flavorful, and deeply comforting. Each bite brings chewy noodles, silky broth, and a rich mix of umami flavors. Pair it with pickled veggies or a light salad, and you’ve got a complete, soul-warming meal.