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Creamy Pumpkin Miso Udon Noodles (vegan)

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.
Print Recipe
overview shot of creamy pumpkin miso udon noodles
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes

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