Ingredients:

  • 2 packs (400 g) Pre-cooked, vacuum-sealed, or frozen Udon Noodles
  • 1 L (4 cups) Water, for boiling
  • Pinch of Salt
  • 2 Tbsp (30 g) White Miso Paste (Shiro Miso)
  • 1 Tbsp (15 ml) Low-Sodium Soy Sauce
  • 1 Tbsp (15 ml) Mirin OR 1 tsp (5 g) Brown Sugar
  • 1 Tbsp (15 ml) Rice Vinegar
  • 1 Large Clove Garlic, finely minced or grated
  • 1 tsp (5 g) Fresh Ginger, finely grated
  • 2–3 Tbsp (30–45 ml) Chinese Chili Oil (with crunchy sediment)
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 2 Spring Onions (Scallions), finely sliced (for garnish)
  • 1 tsp Toasted Sesame Seeds (for garnish)

Instructions:

  1. Prepare the Sauce Base: In each of the two serving bowls, combine the miso paste, soy sauce, mirin/sugar, rice vinegar, minced garlic, grated ginger, and sesame oil.
  2. Whisk and Emulsify: Using a fork or small whisk, thoroughly mix the sauce ingredients together until the miso paste is fully dissolved and the mixture forms a smooth, homogenous paste. This is crucial for even flavour distribution.
  3. Add the Chili Oil: Stir the specified amount of chili oil into the base mixture in each bowl. Do not whisk vigorously yet; allow the oil to rest on the base.
  4. Boil the Water: Bring 1 litre of water to a rolling boil in the saucepan. Add a generous pinch of salt.
  5. Cook the Udon: Add the udon noodles to the boiling water. If using frozen udon, cook for 1–2 minutes until separated and heated through. If using vacuum-sealed udon, cook for 30–60 seconds to soften and warm.
  6. Reserve Water: Just before draining, use a measuring cup or ladle to reserve approximately 60 ml (1/4 cup) of the starchy noodle cooking water. This liquid will thin the sauce beautifully.
  7. Drain Noodles: Drain the udon immediately using a colander or spider sieve. Do not rinse the noodles; the starch helps the sauce adhere.
  8. Combine and Loosen: Immediately transfer the hot, drained noodles into the prepared sauce bowls. Quickly toss the noodles with the sauce base. The heat from the noodles will slightly cook the raw aromatics and warm the miso.
  9. Adjust Consistency: Add the reserved hot noodle water (start with 1–2 Tbsp per bowl) to loosen the sauce until it coats the noodles evenly and creates a light, slightly creamy consistency.
  10. Garnish and Serve: Divide the sliced spring onions and sesame seeds between the two bowls. Serve immediately while piping hot, with an optional drizzle of extra chili oil or a soft-boiled egg.