Cooking Steps

• Cook the udon noodles according to package instructions, typically boiling for 8-10 minutes. Drain and set aside.
• In a medium pot, combine ¼ cup white miso paste with 1 cup heavy cream over medium heat. Whisk for 3-5 minutes until smooth.
• Add the cooked udon noodles to the broth, then fold in 1 cup sautéed mushrooms and 1 cup tender beef brisket. Simmer for another 3-5 minutes.
• Poach the egg by creating a vortex in simmering water and sliding the egg in. Cook for 3-4 minutes until the whites are set.
• Ladle the soup into bowls, topping each with a poached egg and optional pickled veggies or salad.