15-minute One Pot Creamy Miso Udon Noodles
Video
Go
Recipe
Go
Why You’ll Love This Recipe
Because when you’re hungry and short on time, this bowl delivers. It’s savoury, silky, just a little spicy and comes together in 15 minutes using ingredients you probably already have in your pantry.
What is One-Pot Creamy Miso Udon?
It’s a quick, comforting noodle soup where miso, peanut butter and chicken stock create a rich broth in just one pot. Udon noodles soak up all the goodness while a soft-poached egg and chilli oil add that perfect finish.
What’s the deal with miso and peanut butter?
It might sound unusual, but it’s a match made in umami heaven. Miso adds savoury depth, while peanut butter brings creaminess and a gentle sweetness. Together, they turn plain broth into something restaurant-worthy.
Let’s talk about the egg…
Poaching an egg directly in the broth might feel like a bit of a trust exercise and it kind of is. But it’s easier than you think. I always crack the egg into a small bowl first so I can gently slide it into the broth without any shell drama or yolk breakage. It also gives you more control over where the egg lands, so it doesn’t disappear under your noodles.
And make sure you’re using a fresh egg. Why? Because the whites of fresher eggs hold together better, which means you’ll get that beautiful, intact poached shape rather than wispy trails floating around your pot.
That said, if your egg does break apart a little or feather into the broth, don’t panic. It turns your bowl into something like a miso-meets-egg-drop soup and that’s not a bad thing at all. Still delicious, still comforting, just with a bit more texture.
What You Need
White miso
Sesame oil
Peanut butter
Chicken stock
Udon noodles
Egg
Baby spinach
Spring onion
Chilli oil
Steps
Place the miso paste, peanut butter and sesame oil in
a small saucepan
. Add half the chicken stock and whisk until smooth and well combined. Then mix in the remaining chicken stock. Place over high heat, cover and bring to a simmer.
Remove the lid and drop the udon noodles into the broth. Cook for about 2 minutes, using chopsticks or tongs to help loosen them up.
Turn the heat down to low so the broth is just gently simmering. Crack the egg into
a small bowl
, then carefully pour it into the broth. Let it poach gently for 2-3 minutes until the white is set and the yolk is still soft (or cook it to your liking).
Carefully place the baby spinach into the broth, doing your best not to disturb the egg. Cook for another 30 seconds, just until wilted.
Use tongs and a ladle to transfer everything into a bowl (I like to use a slotted spoon to handle the poached egg). Top with sliced spring onion, a sprinkle of sesame seeds and a drizzle of chilli oil. Eat immediately while the egg is jammy and the noodles are still beautifully slurpy.
Special Ingredient Notes
White miso paste:
The mildest of the miso family; perfect for light, creamy broths.
Peanut butter:
Smooth or crunchy, both work! Just avoid anything sweetened.
Udon noodles:
Frozen or vacuum-packed udon are best for that signature chewy texture.
Chilli oil:
Adds heat, colour and a bit of drama to your bowl. Optional, but highly recommended.
Spinach:
A handful of greens that wilt in seconds; easy, healthy and fast.
15-minute One Pot Creamy Miso Udon Noodles
PRINT THIS
PREP TIME
5 minutes
COOK TIME
5 minutes
SERVES
1
PRINT THIS
Ingredients
1½ tbsp white miso paste
2 tbsp peanut butter
1 tsp sesame oil
2 cups chicken stock
1 pack (200g) pre-cooked udon noodles
1 egg
1 cup baby spinach
¼ cup sliced spring onion
a pinch of black sesame seeds, to serve
Marion’s Kitchen Crispy Chilli Oil
, to serve
Can I use different noodles?
Absolutely. This recipe is designed around pre-cooked udon noodles…the kind you’ll find shelf-stable or in the fridge section of most Asian or mainstream supermarkets. They’re chewy, quick to heat and ideal for one-pot cooking.
If you can’t find those, frozen udon works just as well (just add 1-2 minutes of extra cook time), or sub in soba, ramen, rice noodles or even instant noodles in a pinch. Just follow packet directions and adjust the timing slightly if needed. The broth is the star. You can be flexible with the noodles and cook them in the broth or separately.
Instructions
1
Make the miso base
Place the miso paste, peanut butter and sesame oil in
a small saucepan
. Add half the chicken stock and whisk until smooth and well combined. Then mix in the remaining chicken stock. Place over high heat, cover and bring to a simmer.
2
Add the noodles
Remove the lid and drop the udon noodles into the broth. Cook for about 2 minutes, using chopsticks or tongs to help loosen them up.
3
Poach the egg
Turn the heat down to low so the broth is just gently simmering. Crack the egg into
a small bowl
, then carefully pour it into the broth. Let it poach gently for 2-3 minutes until the white is set and the yolk is still soft (or cook it to your liking).
4
Add the greens
Carefully place the baby spinach into the broth, doing your best not to disturb the egg. Cook for another 30 seconds, just until wilted.
5
Serve it up
Use tongs and a ladle to transfer everything into a bowl (I like to use a slotted spoon to handle the poached egg). Top with sliced spring onion, a sprinkle of sesame seeds and a drizzle of chilli oil. Eat immediately while the egg is jammy and the noodles are still beautifully slurpy.
Marion’s Kitchen Tip
For an even quicker meal, you can prep miso noodle broth in advance and store it in the fridge. When you’re ready to eat, just bring it to a simmer, drop in the noodles and egg, and you’re good to go in under 10.
