Japan x Italy

Udon cacio e pepe with miso butter

Name: Udon cacio e pepe with miso butter
Total time: 15 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 2 packs about 400 g udon noodles; 2 tbsp butter; 1 tbsp white miso miso paste; 50 g finely grated pecorino romano; 20 g finely grated parmesan; 1 1/2 tsp coarsely cracked black pepper; 1 stalk finely sliced spring onion (green onion, scallion); a few strips nori sheets

Thick noodles, two cheeses and enough pepper to start a conversation.

15 minTime

19 gProtein each

mildSpice

Cheese, pepper and chew2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

478kcalsame

19 gproteinsame

3 gfibresame

15minutessame

Per serving, worked out from the ingredient table.

Ingredients

Udon noodles2 packs, about 400 g

Butter2 tbsp

Miso paste1 tbsp white miso

Pecorino Romano50 g, finely grated

Parmesan20 g, finely grated

Black pepper1½ tsp, coarsely cracked

Spring onion (green onion, scallion)1 stalk, finely sliced

Nori sheetsa few strips

Method

6 steps

1Toast the cracked pepper in a dry wide pan on medium heat for 1 minute.
2Turn to low heat, add the butter and miso and whisk until melted together.
3Boil the udon at a rolling boil for 2 to 3 minutes as the packet says. Keep 150 ml of the water.
4Mix both cheeses with 3 tbsp of the warm noodle water into a thick paste.
5Take the pan off the heat. Toss in the udon, then the cheese paste, adding splashes of noodle water as you toss for 1 minute.
6Pile into bowls, add more pepper, spring onion and nori.

Serve it like this

Twist the udon into a high mound in a warm bowl with a meat fork. Crack fresh pepper over, then lay a few nori strips and a pinch of spring onion on the peak.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan x Italy

Udon cacio e pepe with miso butter

Thick noodles, two cheeses and enough pepper to start a conversation.

15 minTime

19 gProtein each

mildSpice

Cheese, pepper and chew2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

478kcalsame

19 gproteinsame

3 gfibresame

15minutessame

Per serving, worked out from the ingredient table.

Ingredients

Udon noodles2 packs, about 400 g

Butter2 tbsp

Miso paste1 tbsp white miso

Pecorino Romano50 g, finely grated

Parmesan20 g, finely grated

Black pepper1½ tsp, coarsely cracked

Spring onion (green onion, scallion)1 stalk, finely sliced

Nori sheetsa few strips

Method

6 steps

1Toast the cracked pepper in a dry wide pan on medium heat for 1 minute.
2Turn to low heat, add the butter and miso and whisk until melted together.
3Boil the udon at a rolling boil for 2 to 3 minutes as the packet says. Keep 150 ml of the water.
4Mix both cheeses with 3 tbsp of the warm noodle water into a thick paste.
5Take the pan off the heat. Toss in the udon, then the cheese paste, adding splashes of noodle water as you toss for 1 minute.
6Pile into bowls, add more pepper, spring onion and nori.

Serve it like this

Twist the udon into a high mound in a warm bowl with a meat fork. Crack fresh pepper over, then lay a few nori strips and a pinch of spring onion on the peak.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Udon cacio e pepe with miso butter

Make it your way

Ingredients

Method

Udon cacio e pepe with miso butter

Make it your way

Ingredients

Method

Make it a meal