1. Cook the mushrooms

Heat a pan over medium heat with a little oil or butter.

Add sliced mushrooms and sauté for 4–5 minutes until browned and soft.

Stir in the 1 Tbsp miso paste, mixing until the mushrooms are coated.

If the mixture seems too thick, add 1–2 tsp water to loosen it.

Turn heat to low and keep warm.

2. Boil the udon

Bring a pot of water to a boil.

Add udon noodles and cook according to the package (usually 1–2 minutes).

Reserve ¼ cup of the noodle water — very important!

Drain the noodles.

3. Make the creamy carbonara base

In a large bowl (not over heat), whisk together:

1 egg

½ cup grated parmesan

Slowly pour in the ¼ cup hot noodle water, whisking quickly.

This tempers the egg and creates a silky sauce, not scrambled eggs.

4. Combine everything

Add hot, drained udon noodles to the egg cheese bowl.

Toss quickly until noodles are evenly coated in a creamy sauce.

Add the miso mushrooms and toss again.

Taste and adjust with pepper or a bit of parmesan.

5. Serve

Plate immediately while hot.
Garnish with:

extra parmesan

cracked pepper

sliced green onions or parsley