This rich and creamy 15 minutes noodle dish is found in heavy rotation in Japan, especially in winter. This dish is inspired by both “Kamatama-udon noodleーfreshly cooked udon tossed with egg yolk and soy sauce” and “Pasta Carbonara”, of course!
I like adding miso paste, it is good with udon noodle and cream.
I recommend you to find frozen udon noodle rather than dried kind for this dish. Frozen udon noodle is usually similar to Sanuki-style udon, which is thick and chewy, and these characteristics are good with rich creamy sauce!
Please serve with generous amount of black pepper and green onion!
Creamy Miso Carbonara Udon Noodle
Servings 1
Ingredients
- 1/3 cup Parmigiano Reggiano, shredded
- 1 tbsp heavy cream
- 1 ea egg yolk
- 1 tsp miso paste
- 1 ea bacon, cut into 1/4 inch strips
- 1/2 tbsp olive oil, extra virgin
- 1 tbsp white wine
- 1 package frozen udon noodle
- kosher salt, to taste
- 1/2 ea green onion, chopped
- black pepper, to taste
Instructions
- Mix parmigiano reggiano, cream, egg yolk, and miso in a bowl. Set aside.
- Bring a large pot to boil for the noodle.
- Heat olive oil in a pan. Cook the bacon until crisp.
- Cook the udon noodle n the pot according to the instruction of the package
- Just right before udon noodle is ready, add white wine to the pan. Stir and reduce until the wine is almost gone. Turn off the heat. Add cooked hot udon noodle and the Parmigiano mixture to the pan. Stir to thicken the sauce. Adjust seasoning with salt.
- Serve it on a bowl topped with chopped green onion and black pepper.
This looks delicious! I am having some serious dinner envy. Yum!
Thank you! Noodle is the BEST quick easy dinner option!
Oooo, a new dish to me and that is always exciting… This sounds really delicious ad so simple.
Miso and cheese is the ultimate combinations! Both fermentation. Thanks!
This is so interesting! Nice use of udon.
Love udon, so much possibility, since it is plain flavor noodle!
Looks like an incredibly comforting dinner!
Thanks!
Wow love the fusion of Italian and Japanese cuisine in this one dish! Totally amazed by the combo of udon with miso and Italian flavors! Love it!
Thank you! I love the Italian-Japanese fusion a lot! Miso and cheese are very popular combination in Japan!
Easy, simple, delicious! For such a rewarding dish, this returns on this super simple recipe are HUGE. The ingredients are easily accessible and the flavours work so well together! Thank you so much for this amazing recipe!
Great! Thank you for great review! I’m super glad when people are returning to my recipe!
I just made it and it is delicious. The only thing is the sauce not as creamy, kinda lumpy, should I mix the cheese mixture over double boiler until melted and warm instead?
Thank you for making! Yes! We want to melt the parmesan! I usually use microplane. So my cheese is finely shredded to get melt immediately with the just heat of boiled udon noodle itself! However, if you use food processor or store bought shredded parmesan, those are bigger shred, so double boiler works perfect!
This was so easy to make! All very simple and accessible ingredients! Not going to lie, I made it for lunch and again for dinner – it’s just that good!
Super quick and easy! Had all the ingredients at home so decided to make it for dinner along with pan fried salmon. We used white miso instead of red miso, though the recipe didn’t specify. It was so creamy and it was perfect for the chewy texture of udon. We used 3 packs of frozen udon so we just 3x all the ingredient amounts, turned out great and will definitely make again!
Ohhh with panfried salmon, hat sounds perfect dinner! I use white miso as well, and I should probably update to specify! Thank you for trying the recipe:)