Japanese-Inspired Miso Mushroom Udon

Ingredients

• 4 packs (7 ounces each) cooked udon noodles
• 2 tablespoons unsalted butter, divided
• 8 ounces cremini mushrooms, sliced
• 5 ounces shiitake mushrooms, stems removed and caps sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons white miso
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1/3 cup warm water
• 5 ounces baby spinach
• 3 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds

Steps

1. Loosen the udon according to the package directions, drain well, and set aside.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add both mushrooms and cook for 6 to 8 minutes, stirring occasionally, until browned.
3. Add the garlic and cook for 30 seconds. Whisk the miso, soy sauce, rice vinegar, maple syrup, and warm water in a small bowl.
4. Add the udon and miso mixture to the skillet. Toss for 2 to 3 minutes until the noodles are hot and evenly coated.
5. Add the spinach and remaining butter. Toss until the spinach wilts and the sauce looks glossy.
6. Divide among four bowls and finish with scallions and sesame seeds.

Allergen note: Contains wheat, soy, dairy, and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.