Miso Mushroom Butter Udon Noodles
Dinner, Miso, Mushrooms, Recipes, Seitan, Spinach

Miso Mushroom Butter Udon Recipe


Who doesn’t love cozy toothsome noodles in a sea of miso butter with crunchy sesame seeds, succulent mushrooms, garlic, and spinach? This recipe was inspired by The New York Times, Sesame-Brown Butter Udon Noodles recipe – I decided to add some ChiVeg magic to it with adding shiitake/oyster mushrooms, miso and some garlic of course. Check out my Miso Mushroom Butter Udon Recipe below!

If you try making any of these recipes, I would love if you could tag it on Instagram or FB @chivegfood!

Miso Mushroom Butter Udon Recipe

Miso Mushroom Butter Udon Recipe

Enjoy this relatively quick and delicious Miso Mushroom Butter Udon Noodles Recipe. It’s vegan and super flavorful.

Recipe by ChiVeg
5 from 1 vote
Course: lunch, dinnerCuisine: japanese, americanDifficulty: Medium


Prep time


Cooking time


Total time






  • Seitan
  • 1 tbsp grapeseed oil

  • 8 oz seitan

  • 1 tsp sesame sauce or tamari

  • 1 tsp sesame oil

  • See Miso Butter Recipe
  • Miso Udon Noodles
  • 14 oz udon noodles

  • 8 oz spinach

  • 5 tbsp soy butter

  • 1 tbsp rice wine vinegar

  • 1 tsp sugar

  • 3 cloves garlic, minced

  • 2 tbsp miso paste

  • 2 tbsp sesame seeds

  • 2 tbsp furikake

  • 2 sprigs green onions

  • chili crisp to taste


  • Prepare miso butter mushrooms.
  • Seitan
  • In a pan, heat up the grapeseed oil on medium heat and add seitan. Sauté on each side for 3-5 minutes. When you flip the seitan over, add your soy sauce and let it brown.
  • Turn off the heat and drizzle the sesame oil with the seitan.
  • Udon Noodles
  • In a large pot, bring your water to a boil for the udon noodles – follow the udon noodle package directions but 2 minutes prior to the noodles being done, get 1 cup of pasta water and put to the side.
  • Then add all of your spinach to the pot and press it with a spatula on top of the udon. Then drain your noodles and spinach. (If you forget to do this before the udon noodles are drained, you can combine the spinach with the noodles while they’re draining.
  • In the same pot on medium heat, add 4 tbsp of soy butter and stir it for about 3 minutes. Stir in the garlic, fresh black pepper, add ¼ cup of pasta water and half of the spinach-noodle mixture with the soy sauce, rice wine vinegar, and sugar. Mix together until the sauce is smooth and slightly creamy.
  • Add the rest of your pasta water very slowly about 3/4 of a cup). Put the burner on low, move your noodles to the side and stir in your miso paste into the water – add 2 tbsp of additional udon noodle water to prevent the miso from clumping.
  • Stir in your miso mushrooms and seitan with the noodles.
  • Continue to slowly stir everything together. Add the last tbsp of soy butter, furikake, green onion, and sesame seeds. Top with chili crisp.


  • Is your sauce too thick? Add more water.
  • Want more spice? Add red pepper flakes and chili crisp.
  • Want more umami? Add more miso paste.

Hungry for more recipes? Check them out here.

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