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We hope you got insight from reading it, now let’s go back to miso butter mushrooms udon recipe. You can have miso butter mushrooms udon using 11 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Miso butter mushrooms udon:
- You need of water.
- Prepare of vegetable stock pot.
- Use of garlic, peeled and crushed.
- Take of fresh ginger, peeled and sliced.
- Get of unsalted butter, divided.
- Get of sliced mushrooms.
- Get of soy sauce.
- Provide of white miso, divided.
- Prepare of dried udon (contain 3).
- Take of frozen peas.
- Use of Togarashi or red pepper flakes and sliced spring onion for garnish.
Steps to make Miso butter mushrooms udon:
- Place the water, vegetable stock pot, ginger and garlic in a pot and bring to boil over high heat. Reduce the heat to medium low and simmer until fragrant..
- Melt 1 tbsp butter in a pan over medium heat. Add mushrooms, soy sauce and 1 tbsp miso and cook until browned, breaking up the miso with spoon. Add the remaining 1 tbsp butter and continue cooking until mushroom are tender and are deeply browned all over. Set aside..
- Remove and discard the ginger and garlic from the broth. Remove a ladleful of broth from pot and transfer to a liquid measuring cup. Set aside..
- Return the remaining broth back to boil. Add the eggs and cook for 6 to 8 minutes (6 for the runniest yolk and 8 for slightly firmer yolks) remove the eggs and plunge into an ice bath. Peel and set aside..
- Return the broth to a boil. Add udon and frozen peas and cook until both are tender, 5 minutes. Remove from the heat. Whisk the remaining 1 tbsp miso into reserved ladleful of broth until smooth. Add the pot and stir to combine..
- Divided the broth, noodles and peas between 2 bowls. Top with the mushrooms, slice the eggs in half and add to the bowls. Garnish with togarashi and sliced spring onion if desired.
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