This creamy pumpkin miso udon noodles is so cozy, savory, and full of umami. The chewy udon noodles paired with the creamy pumpkin miso sauce makes for the perfect easy weeknight meal.

I love using pumpkin in savory ways because pumpkin is incredibly nourishing. The pumpkin adds a creamy element to this sauce and is great for fall. The miso adds umami and a depth of flavor that is so delicious. With a touch of sesame oil at the end, these noodles are sure to hit the spot.

If you make these creamy pumpkin miso udon noodles, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Prep Time:5

Cook Time:10

Total Time:15

Ingredients

2 packs of udon (250g each, I used frozen)
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 cup pumpkin puree
1/2 cup vegetable broth
1/2 cup canned full-fat coconut milk
2 heaping Tbsp miso paste
1 tsp sesame oil
salt and pepper, to taste
seaweed/nori, for topping
sesame seeds, for topping

Instructions

Cook udon noodles according to package’s instructions. Rinse, drain, and set aside.
In a large saucepan on medium heat, add the oil and garlic. Saute for 30 seconds, until garlic starts to sizzle. Add the pumpkin, broth, and coconut milk. Whisk until well combined and creamy. The sauce will start to thicken.
Add the miso paste and whisk until creamy. Turn the heat off and add the noodles and sesame oil (careful not to add too much sesame oil). Toss noodles in the sauce until everything is evenly coated. Taste and add salt and pepper. Top with nori and sesame seeds. Enjoy!

Servings: 3

Creamy Pumpkin Miso Udon Noodles (vegan)