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We hope you got benefit from reading it, now let’s go back to miso butter mushrooms udon recipe. You can cook miso butter mushrooms udon using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Miso butter mushrooms udon:
- Use water
- Prepare vegetable stock pot
- Get garlic, peeled and crushed
- Take fresh ginger, peeled and sliced
- Provide unsalted butter, divided
- Prepare sliced mushrooms
- Take soy sauce
- You need white miso, divided
- You need dried udon (contain 3)
- Take frozen peas
- Get Togarashi or red pepper flakes and sliced spring onion for garnish
Instructions 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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