Salty, savory miso gives this veggie noodle dish more complex flavor.


Credit: Photography by Nicole Franzen

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Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

  • 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.

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