Break eggs into a bowl, and whisk in Parmesan cheese.

Thinly slice onions and mushrooms. Cut bacon to about ¼ 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.