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Brown butter miso udon with crisp mushrooms & fried egg

Brown butter miso udon with crisp mushrooms & fried egg

This dish is indulgent and special, but so easy to make. A fantastic vegetarian main for sharing this autumn.

3.5 out of 5 stars(3) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 200g No.1 Woodland Mushrooms
  • 1 tbsp toasted sesame oil
  • 100g butter
  • 3 tbsp frozen Cooks’ Ingredients Chopped Shallots
  • 1 clove/s garlic, finely grated
  • 2 x 150g pack Amoy Straight To Wok Udon Thick Noodles
  • 1 tbsp vegetable oil, for frying
  • 2 No.1 Longstock Gold Free Range Eggs
  • 1 bunch salad onions, thinly sliced
  • 2 tbsp Cooks' Ingredients Red Miso Paste 100g
  • ½ unwaxed lemon, finely grated zest
  • Pinch black sesame seeds


  1. Preheat the oven to 200ºC, gas mark 6. Thinly shred the mushrooms, spread out over a large baking tray and drizzle with the sesame oil. Roast for 20 minutes until crisp.

  2. Melt the butter in a wok over a medium heat and let it bubble for about 5 minutes, until it starts to turn golden brown and smells nutty. Add the shallots and garlic, reduce the heat and soften for 2 minutes.

  3. Meanwhile, bring a saucepan of water to the boil and cook the udon for 2 minutes until piping hot throughout. Reserve a little of the cooking water before draining.

  4. Heat the vegetable oil in a frying pan, then add the eggs and fry to your liking. Meanwhile, tip the salad onions into the hot shallot butter, sizzle for 1 minute, then whisk in the miso and 3 tbsp reserved water from the udon to emulsify the sauce. Mix in the drained udon, spoon onto plates and top with the mushrooms. Finely grate over a little lemon zest, then top with the egg and sesame seeds.

Cook’s tip

The udon is boiled in this recipe (not stir fried as per pack instructions) to keep them silky and intact. Using some of the cooking water to toss with the buttery sauce helps the sauce to mingle together – a technique similar to tossing pasta with its sauce.


Typical values per serving when made using specific products in recipe


3,685kJ/ 887kcals



Saturated Fat












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