This Miso Udon Carbonara recipe transforms delightfully chewy udon noodles into a decadent Italian pasta fusion dish. Satisfy your noodle cravings with creamy sauce made with bacon, parmesan cheese, egg, and milk. Add complementary veggies like sliced mushrooms and peas and top with a parsley garnish. This easy pasta dish will be eager to please your tastebuds and any lucky party you invite to your table.
Do you remember the first time you tried carbonara? What about the first time you tasted thick udon noodles? Well, my friend, by combining the two into miso udon carbonara, you are in for a treat that will absolutely blow your mind!
This recipe post has been a long time coming and is inspired by a restaurant in downtown Los Angeles’s little Tokyo. When we saw Myojo udon noodles in our local 99 Ranch, we just had to try something like this! Thank you to Myojo for collaborating and sharing your miso udon carbonara recipe and delicious udon noodles with us!
Just to give a little background on the Myojo brand, this company was founded in Japan and has been creating artisan noodles since 1950. The noodles they make in the USA are the same ones that they offer to Japanese restaurants, so you can be confident that you’re getting top quality authentic udon.
When you get a chance to try it, we would love to hear about your results in the comments below. Some of these ingredients may be difficult to find in your local grocery store, so we have gone ahead and added a few helpful links to specialty Amazon products below. You can also find Myojo udon noodles locally; check out this link for more info on where to buy.
Happy cooking!
Miso Udon Carbonara Specialty Ingredients List:
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Drink Pairings (optional): a medium-bodied red wine such as pinot noir or GSM, dry Riesling or Sauvignon Blanc.
Udon Noodle Carbonara
Equipment
- Bowl
- Knife
- Saute pan
- Pot
Ingredients
- 2 servings Myojo Jumbo Udon Noodles
- 2 slices Bacon
- ½ cup Onion
- 1/3 cup Mushrooms
- 1 cup Milk (or half & half)
- ½ tbsp Parsley minced, for garnish
- 1 tbsp Myojo Signature Miso Ramen Soup Base (miso paste can be used as a substitute)
- 2 Eggs
- 1-2 tbsp Parmesan Cheese (grated)
- Salt and Pepper for taste
Instructions
- Break eggs into a bowl, and whisk in Parmesan cheese.
- Thinly slice onions and mushrooms. Cut bacon to about 1/4 inch in width.
- Follow the Cooking Instructions on the back of the packaging to boil the Udon. Once boiled, place the Udon in a colander and drain.
- Fry the bacon in a frying pan. When the fat from the bacon has rendered, add onions and mushrooms and continue frying.
- Once the bacon and vegetables are cooked, pour in milk (or half & half) and Miso Ramen Soup Base (or Miso paste), add udon and continue frying.
- Turn off the heat, add in the egg and Parmesan cheese mixture from Step 1 and stir quickly to prevent the eggs from cooking. Season with salt and pepper to taste.
- Garnish with parsley and enjoy!
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