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–+ servings
Creamy Miso Udon Soup

Creamy Miso Udon Soup to Warm Your Soul in Minutes

This Creamy Miso Udon Soup is a delightful dish that elevates your soup game with rich, creamy broth and tender beef brisket.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinners
Cuisine: Japanese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups broth Use chicken or vegetable broth for a rich flavor base.
  • 2 tablespoons white miso paste Adds a depth of umami.
  • 1 cup heavy cream For a luscious, creamy texture.
For the Noodles and Toppings
  • 8 oz udon noodles Thick, chewy noodles.
  • 1 cup mushrooms, sliced Choose shiitake or button mushrooms.
  • 8 oz beef brisket, thinly sliced Juicy pieces for heartiness.
  • 2 eggs poached For a silky finish.

Equipment

  • medium pot
  • separate saucepan
  • colander

Method
 

Step-by-Step Instructions for Creamy Miso Udon Soup
  1. In a medium pot over medium heat, combine 4 cups of broth and 2 tablespoons of white miso paste. Whisk until dissolved and warm for 3-5 minutes without boiling.
  2. Stir in 1 cup of heavy cream and bring to a gentle simmer for about 2-3 minutes.
  3. In a separate pot, boil water and cook 8 oz of udon noodles for 5-7 minutes until tender. Drain and set aside.
  4. Add 1 cup of sliced mushrooms and 8 oz of beef brisket to the simmering broth and cook for 5-7 minutes.
  5. Poach 2 eggs in gently simmering water for about 3-4 minutes.
  6. Divide udon noodles into bowls, ladle the broth with mushrooms and beef over, and top with poached eggs.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 38gProtein: 20gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 186mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 3mg

Notes

Customize with favorite vegetables. Store leftovers in an airtight container for up to 3 days. For freezing, omit poached eggs and store for up to 2 months.

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