This Miso Squash Udon is creamy, flavorful and is a dish your whole family will love.
I know it might not be exactly cold where you are right now but that doesn’t mean you can’t enjoy a big bowl of this Miso Squash Udon Noodles. When we lived in North Carolina we would always go to this Japanese restaurant that would serve this amazing Butternut Squash Ramen in the fall.
The squash paired with the flavorful creamy miso broth really gives this noodle soup that cozy fall feel. This recipe is so simple to make and can be easily modified by using what you have on hand. For example these udon noodles instead of ramen noodles. This recipe comes together in 30 minutes.
VEGGIES- For the veggies in this udon I used: onions, roasted butternut squash, sauteed mushrooms, green onions, and carrots.
This recipe is great because you can use the veggies you already have on hand. Some of the other veggies I recommend using include:
I used baked tofu for this recipe but any type of cooked protein would work just great for this recipe.
Honestly, the list can go on and on when it comes to customizing your bowl of udon noodle toppings. There are just so many options.
But to be honest, I think that’s what makes it so much fun.
Step one, sautee your aromatics. I used sesame oil for my oil, but if you don’t have that you can use avocado oil. Then I added my onion and cooked that for a couple minutes before adding garlic and ginger.
Step two, add your miso paste, sesame seeds, sriracha, and soy sauce. Cook for 1 minute, stirring. If you love spice you can add more sriracha here.
Step three, pour the broth. Since this recipe is plant-based and dairy-free, I used vegetable broth and unsweetened soy milk. You can use other types of dairy-free milks instead you just wanted to make sure it is unsweetened otherwise your entire soup will have a sweet flavor.
Lastly, add your noodles. Cook your noodles for as long as it says on the back of the package. For the udon noodles I used, it was 5 minutes. You can use any type of noodles you have on hand. If you don’t have udon noodles I recommend ramen.
Lastly, pour in the milk and stir.
These Creamy Miso Udon Noodles are :
Can be made Gluten-Free
When you make these Creamy Miso Udon Noodles I would love it if you would rate and write a review below. I can’t wait to see how you like them!
Creamy Miso Udon
- 2 tsp sesame oil
- 1 onion chopped finely
- 3 cloves garlic pressed
- 1 small knob ginger grated
- 3 Tbsp miso paste white
- 1 Tbsp white sesame seeds mashed into tiny pieces
- 5 cups veggie broth
- 1 cup unsweetened soy milk
- 2 Tbsp soy sauce
- 2 Tbsp Sriracha optional
- 2 90g bundle udon noodles
- Roasted Butternut Squash
- baked tofu
- sautéed mushrooms
- green onions
- grated carrots
- Heat a large pot on medium heat. Add the oil and onions and cook for 2 minutes. Combine the garlic, and ginger and cook for 2-3 minutes stirring constantly.
- Add the miso paste, sesame seeds, sriracha, and soy sauce. Cook for 1 minute, stirring. Pour the broth and add your noodles. Cook for the time it takes for the noodles to be cooked. For the udon noodles it was 5 minutes. Pour in the milk and stir.
- Divide into bowls and top with your favorite toppings.