Chewy udon tossed in a silky miso Alfredo: butter, onion and garlic simmered with cream, miso and Parmesan, balanced with soy sauce and a touch of honey.

Ingredients

For the udon

• 300 g udon noodles

For the miso cream sauce

• 2 Tbsp butter
• ½ small onion, chopped
• 2 cloves garlic, minced
• ¼ tsp black pepper, plus more to taste
• 1 cup heavy cream
• 2 Tbsp miso paste
• ½ cup grated Parmesan, plus more for garnish
• Up to 4 tsp soy sauce, to taste
• ½ tsp honey

For serving

• 1 green onion, sliced

Instructions

1. Bring a pot of water to a boil, add the udon and cook for 60 seconds. Drain, saving some of the cooking water.
2. Melt the butter in a pan over medium-low heat. Add the onion and sauté until translucent.
3. Add the garlic and sauté for about 60 seconds, until fragrant, then add the black pepper and cook for 20 seconds more.
4. Pour in the cream and whisk in the miso until smooth.
5. Stir in the Parmesan until it has completely melted and the sauce is smooth.
6. Season with the soy sauce, honey and more black pepper to taste.
7. Add the udon and let it cook in the sauce for 2 minutes over medium-low heat, loosening with a splash of the cooking water if needed.
8. Top with more Parmesan and the green onion.

Notes & substitutions