If you like noodles, this Kabocha Miso Udon Noodles recipe is for you. This noodle dish is hearty and flavourful. The kabocha is sweet and the miso is umami-rich with a nice bouncy texture from the udon noodles.
This meat-free recipe is creamy and luxurious thanks to the smooth addition of pureed kabocha. Kabocha is also known as Japanese pumpkin. This easy noodle dish is so simple, yet so satisfying with a hint of miso that gives is a nice umami taste! The udon noodles pair perfectly with the kabocha sauce.
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Table of Contents
- Here’s Why You Will Love Kabocha Miso Udon Noodles
- Equipment and Tools to Make Kabocha Miso Udon Noodles
- Ingredients
- Udon Noodle Dish Options and Substitutions
- How to Make Kabocha Miso Udon Noodles
- Storage and Reheating Tips
- Make Ahead Options
- Recipe Tips
- Frequently Asked Questions
- Check out my Other Noodle Recipes!
Here’s Why You Will Love Kabocha Miso Udon Noodles
- It’s Vegetarian: Sometimes I am craving a meatless meal. This is one of them!
- Simple: You can make this recipe regardless of your cooking skill level. It’s very easy to make.
- Versatile: You can add a protein of your choice. Bacon would be my top choice!
- Great weeknight dinner: This quick and easy recipe is great for the busy weeknights. I know I am always looking to cook up something quick and easy.
- Make it fusion: Try it with linguine or spaghetti for a pasta meal.
Equipment and Tools to Make Kabocha Miso Udon Noodles
Cutting board and knife: To cut the kabocha and mince the garlic
Pot: To boil the pumpkin and noodles
Pan: To saute the garlic and put the whole dish together
Blender: To puree the kabocha to a nice smooth consistency
Measuring spoon/cup: To measure out the miso paste, bouillon powder and parmesan cheese
Ingredients
Water: to cook down the kabocha and for boiling the udon noodles
Kabocha: Also known as Japanese pumpkin, this is the star of the dish and gives it a nice smooth, creamy sauce.
Udon Noodles: These noodles come in frozen or at room temperature. I much prefer the frozen kind as the room temperature ones have a sour taste to them. You can buy these at any Asian grocery store.
Bouillon Powder: You can use mushroom or chicken bouillon powder.
Butter: adds a nice silkiness to the dish.
Garlic: 8 cloves of it. Yes, it is a lot but I love garlic!
Miso Paste: The best umami flavour out there! I always buy the reduced-sodium so I can control the saltiness of my dish.
Cheese: I use parmesan cheese for extra flavour.
Cilantro: This is optional to finish noodles but it adds some freshness to the overall dish.
Furikake: This is a savoury Japanese multi-purpose seasoning with white and black sesame seeds, nori (black seaweed) and kelp powder. I use this as garnish.
Udon Noodle Dish Options and Substitutions
- If you cannot find kabocha, you can substitute with butternut squash. It is a pear shaped squash with a light brown skin and orange flesh. Butternut squash gives the same sweet and slightly nutty flavour as the Japanese pumpkin counterpart. Prepare the butternut squash the same way, peel skin and remove seeds before using.
- You can make this with different types of noodles. Spaghetti, linguine, Chinese flat rice noodles (as a gluten-free option) and egg noodles.
- If you aren’t a fan of cilantro, use can use parsley instead!
How to Make Kabocha Miso Udon Noodles
Let’s make this dish!
Cook Kabocha. Boil a pot of water and simmer the pumpkin for 10 minutes until fork tender. Remove kabocha and blend with 1 cup of kabocha water, bouillon powder and miso paste until smooth.
Blanch noodles. As you are wating for the kabocha to cook, blanch the noodles just until loosened and separated.
Make Sauce. Saute garlic with butter for 30 seconds. Add puree to pan and toss in noodles. Add in parmesan cheese and cilantro. Mix until everything comes together. Dish it up and top with additional grated parmesan cheese and furikake. Serve warm and enjoy!
Storage and Reheating Tips
The noodle dish is best enjoyed fresh. Cover and store leftover udon in the refrigerator for 2-3 days. Reheat in the microwave. I do not recommend freezing leftovers.
Make Ahead Options
Cook the kabocha ahead of time and puree it. Store in the fridge for up to 2 days and your sauce is ready to go!
Recipe Tips
This is a quick recipe. If you have time, roast the garlic and kabocha in the oven for 45 minutes until it is lovely and soft. Then, blend with water or stock of choice.
The frozen udon noodles are the best way to go. Believe it or not, it tastes fresher!
Frequently Asked Questions
What are udon noodles? Udon is a thick type of noodle made with wheat flour. They are soft and chewy and are able to absorb flavour easily. It’s definitely my kind of comfort food!
What do udon noodles taste like? Udon noodles have a very mild flavour. Because it absorbs the flavour of this sauce, udon is the perfect choice for this dish. The taste of the noodle varies depending on how it is prepared, for example, in a stir fry or in noodle soup. No matter how it is made, udon always has a nice bouncy texture to it.
What does kabocha taste like? Known as Japanese pumpkin in North America, it is a cross between a pumpkin and sweet potato. It has a sweet and slightly nutty flavour. Full of vitamins, it is very healthy and hearty for you.
Is the skin edible on the kabocha? Yes, it is absolutely edible! The skin softens up as it cooks. However, since we are pureeing the pumpkin, I cut off the skin for this recipe. Otherwise, it will have dark green specks in the sauce.
What is miso and what does it taste like? Miso is a thick paste made from fermented soybeans that gives a deep, savoury, toasted, umami flavouring to any Japanese dish. I prefer the low sodium kind. It can be found at any Asian grocer.
What cheese can be used instead of Parmesan for this kabocha miso udon noodle dish? You can use Asiago, Pecorino romano, Grana padano. Basically, any hard cheese will work! You can also use cashews if you have a dairy allergy.
Check out my Other Noodle Recipes!
Lastly, if you make my Kabocha Miso Udon Noodles be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, donβt forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on TikTok, Facebook and Pinterest.
Kabocha Miso Udon Noodles
Equipment
- Cutting board
- Knife
- Pot
- Slotted spoon
- Blender
- Pan
- Measuring spoons and cups
Ingredients
- 500 g kabocha peeled, seeds removed, cut into 1 inch cubes
- water to simmer kabocha, reserve 1 cup to make sauce
- 1 tsp bouillon powder mushroom or chicken
- 2 tbsp miso paste
- 1 tbsp butter salted
- 8 cloves garlic minced
- 5x 250g udon noodles frozen
- Β½ cup parmesan cheese grated, plus extra to serve
- 3 tbsp cilantro chopped
- furikake optional, to serve
Instructions
- Boil a large pot of water and simmer the kabocha for 10 minutes or until fork tender. With a slotted spoon, remove kabocha and blend it with 1 cup of kabocha water, 1 tsp chicken bouillon powder and 2 tbsp miso paste until smooth.
- Bring another pot of water to boil. Add the udon noodles to the boiling water. Blanch until noodles have separated.
- In a large pan over medium heat, saute minced garlic with 1 tbsp of butter until fragrant. Add puree to pan and toss in noodles. Add in parmesan cheese and 2 tbsp cilantro. Mix until everything comes together. Dish it up and top with additional grated parmesan cheese, remaining cilantro and furikake. Serve warm and enjoy!
Nice post.