Enoki Miso Butter Udon

<Miso Butter>

• 1 cup unsalted butter at room temperature
• 1 tbsp mama san Miso Paste
• S&B Nanami togarashi (optional)
  

<Enoki Miso Butter Udon>

• 100g enoki mushrooms
• 1 tsp cooking oil
• 2 bundles mama san Udon
• ⅓ cup udon cooking water
• 1 tbsp mama san Soy Sauce 
• 3 tbsp miso butter
• ¼ cup udon cooking water
• 1 spring onion, finely sliced
• S&B Crunchy Garlic Chilli Oil (optional)
  

 1. Combine room temperature butter with the miso paste by whisking thoroughly.

2. Sprinkle the butter some S&B Nanami if you like a bit of a spicy and fragrant kick.

3. Using a frying pan on high heat, add the enoki mushrooms, cooking oil, and 1 tbsp of miso butter and cook until golden brown and set aside.

4. Boil udon noodles according to packet instructions .

5. Add cooked udon noodles into a frying pan with ⅓ cup udon cooking water, 2 tbsp miso butter, and soy sauce.

6. Simmer until the liquid reduces into a glossy sauce.

7. Plate up with the noodles, enoki mushrooms, sliced spring onion, and a little drizzle of S&B Crunchy Garlic Chilli Oil.