Brown Butter Miso Udon

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Step 1.

Bring a pot of salted water to boil then add your udon and cook according to packet instructions. Drain your udon, keeping the noodle water.

Step 2.

Pop your eggs into another pot of boiling water and cook for 6 ½ mins to get perfect jammy eggs. Once boiled, pop them into an ice-cold water bath to stop them from cooking.

Step 3.

Mince your garlic and finely slice your shallot.

Step 4.

On medium-low heat, melt the butter in a pan, continuously stirring and when it starts to smell nutty, add the garlic and shallot. Lower the heat then add your miso paste. Loosen the mix up with a splash of noodle water.

Step 5.

Then add your udon to the sauce and season well with salt and pepper. Squeeze in half a lemon. Stir your noodles gently you get a thick, glossy sauce and give it a good shake in the pan.

Step 6.

Peel your eggs.

Step 7.

Grate over parmesan and lemon zest. Serve with your perfect jammy eggs and nori, and tuck in.

Avoid over-stirring your udon as it'll break apart if so!

600g Udon
4 Eggs (We like Clarence Court Burford Browns)
3 Large Cloves of Garlic
1 Banana Shallot
150g Unsalted Butter
1 ½ Tbsp Red Miso
½ Lemon
30g Parmesan
1 Sheet of Nori
Salt
Pepper