About the Recipe
Deep, savory, and quietly indulgent. The mushrooms soak up the miso, the noodles carry everything, and the egg yolk brings it all together into a glossy, rich finish.
Ingredients
7 oz (200 g) mushrooms, sliced
2 packs udon noodles (about 14 oz (400 g))
1 tbsp white miso
1 tbsp soy sauce
1 tsp sugar
1 tbsp sesame oil
1/2 cup (120 ml) water
vegetable oil
sesame seeds
2 egg yolks
Preparation
cook the noodles
Bring a pot of water to a boil and cook the udon according to package instructions. Drain and set aside
cook the mushrooms
Heat vegetable oil in a pan over medium-high heat. Add the mushrooms with a pinch of salt and cook until deeply browned and softened, about 6–8 minutes
build the sauce
Stir in the miso, soy sauce, sugar, sesame oil, and water. Let everything simmer briefly until the mushrooms are coated in a glossy sauce
combine
Add the cooked udon to the pan and toss gently so the noodles are evenly coated
serve
Divide into bowls, make a small well in the center, and add a raw egg yolk to each. Finish with sesame seeds and serve immediately, mixing the yolk through just before eating