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Udon with Mushrooms, Miso, Greens & Sesame

Udon with Mushrooms, Miso, Greens & Sesame


  • 1 large shallot, halved and very thinly sliced lengthwise

  • 8 to 12 oz. maitake mushrooms, pulled into long pieces

  • Non-aerosol neutral-flavored cooking spray

  • Shichimi togarashi (Japanese spice blend) or salt and pepper

  • 10 to 12 oz. dried udon noodles

  • 3 tbsp. neutral-flavored oil

  • 12 to 16 oz. shiitake or mixed mushrooms, stemmed and sliced

  • 1 lb. rainbow or green Swiss chard, leaves sliced and stems chopped

  • 1 large leek, white and pale-green parts only, halved lengthwise, then thinly sliced crosswise

  • 4 cloves garlic, chopped or grated

  • 1-inch knob of fresh ginger, peeled and grated or finely chopped

  • Finely ground white or black pepper

  • 2 tbsp. mirin (rice wine)

  • 2 tbsp. red miso paste

  • 1 tbsp. tamari or soy sauce

  • 1 quart vegetable stock

  • 1 tbsp. toasted sesame oil

  • Sesame seeds or shichimi togarashi (Japanese spice blend), for serving


  • Step 1

    Bring a large pot of water to a boil for the udon.

  • Step 2

    Arrange a rack in the upper third of the oven; preheat to 450°. Line a baking sheet with parchment paper. Arrange the shallot and maitakes in a single layer on the parchment. Spray with the cooking spray and season with the shichimi togarashi. Roast until the mushrooms are tender and crispy at the edges, 15 minutes.

  • Step 3

    Add the udon to the boiling water; cook until al dente. Drain and rinse under cold water. Transfer to a bowl and drizzle with about 1 1/2 tsp. oil.

  • Step 4

    In a large pot, heat the remaining oil, two and a half turns of the pan, over medium-high. Add the shiitakes and cook, stirring often, until browned in spots, about 5 minutes.

  • Step 5

    Add the chard stems, leek, garlic, and ginger to the pot with the shiitakes; season with white pepper. Add the mirin, miso, and tamari, then add the stock. Bring to a simmer. Add the chard leaves and cook until wilted, 1 to 2 minutes. Stir in the sesame oil; season.

  • Step 6

    Divide the udon among bowls. Ladle the broth and mushrooms on top. Garnish with the sesame seeds and roasted shallots and mushrooms.