miso butter corn udon (15 minute dinner)

i love miso butter with corn and had the idea to turn it into a pasta sauce! this is a very good weeknight recipe because at its core, the sauce is only 4 ingredients. i like to finish it with togarashi, which gives it the perfect little kick and a little tang to balance out the sweet corn and savory miso.

i used (serves 2)

• 2 servings frozen udon (i like sanuki udon)
• 1 1/2 cups frozen corn
• 2 tbsp unsalted butter (1 tbsp to cook, 1 tbsp to finish)
• 1 tbsp sake
• 1 tbsp white miso
• 1/4 cup water, plus more as needed
• salt
• toppings: togarashi (not optional imo!), scallions

to make miso butter corn udon:

• cook the udon according to the package instructions, drain and set aside
• melt 1 tbsp butter in a pan over medium heat. add the frozen corn with a small pinch of salt and sauté until hot ~3 minutes
• add the sake and let it cook for about a minute, until most of the liquid has evaporated. remove from heat and let cool (this step is important so that your blender doesn’t fart after blending from the heat! in a pinch, i’ll transfer to a bowl and stick in freezer)
• transfer the corn to a blender. add the miso and 1/4 cup water, then blend until smooth and creamy. if the sauce feels too thick, add another splash of water until it’s pourable.
• return the corn mixture to the pan over low heat, mix in the remaining 1 tbsp of butter
• add the cooked udon into the pan and toss until every noodle is coated, add another splash of water if needed
• divide between bowls and finish with a dash of togarashi and sprinkle of scallions

other udon & noodle recipes:

• summer cold udon
• creamy mentaiko udon
• cu chow mein (shanghai thick stir-fried noodles)

Miso Butter Corn Udon

Print Recipe Pin Recipe

Servings 2

Ingredients

  

• 2 servings frozen udon i like sanuki udon
• 1 1/2 cups frozen corn
• 2 tbsp unsalted butter 1 tbsp to cook, 1 tbsp to finish
• 1 tbsp sake
• 1 tbsp white miso
• 1/4 cup water plus more as needed
• salt
• toppings: togarashi not optional imo!, scallions

Instructions

 

• cook the udon according to the package instructions, drain and set aside
• melt 1 tbsp butter in a pan over medium heat. add the frozen corn with a small pinch of salt and sauté until hot ~3 minutes
• add the sake and let it cook for about a minute, until most of the liquid has evaporated. remove from heat and let cool (this step is important so that your blender doesn’t fart after blending from the heat! in a pinch, i’ll transfer to a bowl and stick in freezer)
• transfer the corn to a blender. add the miso and 1/4 cup water, then blend until smooth and creamy. if the sauce feels too thick, add another splash of water until it’s pourable.
• return the corn mixture to the pan over low heat, mix in the remaining 1 tbsp of butter
• add the cooked udon into the pan and toss until every noodle is coated, add another splash of water if needed
• divide between bowls and finish with a dash of togarashi and sprinkle of scallions