Glossy mushroom udon with a small spoon of miso
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Mushrooms need a little room before they need a sauce. Spread them in a hot pan, let the first side colour and resist stirring every few seconds. Their browned edges carry the bowl; miso supplies a savoury background, with ginger and a splash of vinegar keeping the finish lively.
For 2 servings, use 400g ready-to-cook udon noodles; 300g mixed oyster and shiitake mushrooms, trimmed and sliced; 1½ tablespoons neutral oil; 1 teaspoon grated ginger; 1 small grated garlic clove; 1 tablespoon white miso; 1 tablespoon reduced-salt soy sauce; 2 teaspoons rice vinegar; 100ml water; 2 sliced spring onions; and 1 teaspoon toasted sesame seeds. Check noodle and condiment labels for wheat, soy and sesame allergens.
Whisk the miso, soy sauce, vinegar and water in a bowl. Heat the oil in a large frying pan over medium-high heat. Add the mushrooms in a single layer and leave for 3 minutes before turning. Cook for 5–7 minutes more, until browned and tender; use two batches if your pan is small. Stir in the ginger and garlic for 30 seconds.
Cook the noodles according to their packet, separating them gently, then drain. Lower the mushroom pan to medium heat, add the miso mixture and noodles and toss for 1–2 minutes until the sauce lightly coats them. Add a splash of water if they cling together. Taste before adding any salt: the miso and soy sauce already contribute plenty.
Divide between warm bowls and scatter with spring onion and sesame. The whole supper takes about 25 minutes. For another texture, add 150g sliced pak choi to the pan for the final 3 minutes of mushroom cooking. Cool leftovers promptly, refrigerate within 2 hours and use within 48 hours; reheat once until steaming hot throughout.