Miso Caramelized Onion Noodles

Simple ingredients come together to produce one flavor-bursting dish. Miso caramelized onion noodles with fried eggs are savory, sweet, full of umami, and definitely crave-worthy.

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Recipe

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Miso Caramelized Onion Noodles

Total Time45 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: Asian noodles

Servings: 4

Author: Christine Ma

Ingredients

• 2 tablespoons olive oil
• 4 tablespoons butter divided
• 1 large onions thinly sliced
• ½ teaspoon salt
• ½ teaspoon granulated sugar
• 1 tablespoon minced garlic
• ⅓ cup Shaoxing wine
• 2 tablespoons white miso
• 1 pound noodles
• 1 cup reserved pasta water
• 2 tablespoons soy sauce
• 1 teaspoon black pepper
• 4 fried eggs
• ½ cup chopped scallions
• ¼ cup furikake
• chili oil

Instructions

• Heat 2 tablespoons oil and 2 tablespoons butter in a large saute pan over medium heat. Add onions and saute until softened, about 8-10 minutes.
• Season onions with salt and sugar, stirring to combine. Continue to saute until onions are a deep brown color and caramelized, stirring occasionally. If the pan becomes too dry, add a splash of water.
• Add garlic and saute for another minute.
• Whisk together Shaoxing wine and white miso until miso is dissolved. Pour miso mixture into pan and bring to a simmer. Continue for simmer 1 minute or until almost all of the liquid has evaporated. Set aside.
• Cook noodles according to directions on package. Reserve 1 cup of the cooking liquid and drain noodles.
• Add noodles to caramelized onions along with reserved cooking liquid, and remaining 2 tablespoons butter. Stir until butter has melted. Season with soy sauce and black pepper.
• Portion noodles into bowls and top with fried eggs, chopped scallions, furikake, and chili oil. Serve immediately.

Notes

The caramelized onion sauce can be prepared up to 5 days in advance.

Step-by-step instructions

Step 1: Caramelize onions

Let's get started with the main star of the dish, the caramelized onions. This process is long, but it's not difficult; all you need is patience.

I still remember learning how to properly caramelize onions when I was a student at culinary school. My chef would constantly stress that you can't rush the process.

Start by heating 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan over medium heat. Add thinly sliced onions to the pan and sauté them until they become soft and translucent, which typically takes about 8 to 10 minutes.

Be patient during this step, as the slow cooking process allows the natural sugars in the onions to caramelize and develop their sweet flavor. Stir occasionally to ensure even cooking and prevent burning.

Once the onions have softened, season them with half a teaspoon of salt and half a teaspoon of granulated sugar. Stir the salt and sugar into the onions, and continue to cook them until they turn a deep brown color and become caramelized.

This process can take an additional 20 minutes, depending on the thickness of the onions. If the pan becomes too dry during cooking, you can add a splash of water to prevent the onions from sticking and burning.

Meanwhile, whisk together the miso paste with Shaoxing wine until the miso dissolves. It's important you mix them first, or the miso won't evenly distribute in the onions.

Once the onions are caramelized, add the minced garlic and saute for another minute. Deglaze the pan with the miso mixture, scraping any browned bits from the bottom of the pan. Allow the mixture to simmer for about a minute to allow the flavors to meld together, and set it aside.

Feel free to make the onion sauce up to 3 days in advance.

Step 2: Prepare toppings

While the onions are caramelizing, prepare the toppings for the noodles. Chop scallions and set them aside for garnishing the dish later.

You can also fry eggs to your preferred level of doneness. Heat a nonstick saute pan over medium heat, add a little oil, crack the eggs into the pan, and cook them until the whites are set and the yolks are still runny. Remove the eggs from the pan and set them aside.

If you want to take an extra step, you can make your own chili oil and furikake blend. I used store-bought furikake, but you can also make your own by combining toasted sesame seeds, shredded nori, bonito flakes, and other desired seasonings.

Step 3: Putting it all together

Meanwhile, cook the noodles according to the package instructions until they are al dente. I used standard flour noodles from my local 99 Ranch, but you can use any other type of noodle, such as udon noodles, ramen, or spaghetti noodles.

Reserve 1 cup of the pasta water before draining the noodles. Add the cooked noodles to the caramelized onion mixture with the reserved pasta water and the remaining 2 tablespoons of butter. Stir the noodles until they are well coated in the sauce, and the butter has melted.

Season the noodles with 2 tablespoons of soy sauce and 1 teaspoon of black pepper, adjusting the seasoning to taste if necessary.

Divide the caramelized onion noodles among serving bowls, ensuring each portion has a generous amount of onions and sauce. Top each bowl of noodles with a fried egg, chopped scallions, and a sprinkle of furikake for added flavor and texture. Drizzle chili oil over the noodles for a spicy kick, if desired.

I'm a big fan of caramelized onions, so I pretty much knew I was going to love this dish. One bite of the miso caramelized onion noodles, and I was swooning.

These noodles are simple, flavored with onions, Shaoxing wine, and miso, but the flavors are exceptional. The sauce is rich with undertones of sweetness that are balanced by the chili oil, creamy fried egg, and furikake. If I were served this dish at a restaurant, I would be very pleased!

For another fantastic noodle recipe, check out these chicken gua bao noodles, spicy wonton noodle bowl, and Taiwanese chow mein!

Make-ahead and storage

• Make-ahead: You can prepare this dish ahead of time by making the miso caramelized onion sauce. You can also cook the noodles, blanch them in cold water, and toss them with oil to prevent the noodles from clumping. Make sure to reserve some of the cooking pasta water and heat the noodles with the sauce and pasta water right before serving.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

More Asian noodle recipes

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