Ruby Chard & Miso Butter Udon
Thick udon tossed in nutty miso browned butter with wilted Aeroveg Ruby Chard, finished with a soft-boiled egg and sesame. Ready in 25 minutes.
There's something deeply comforting about a bowl of udon — thick, chewy noodles that hold onto every drop of sauce. This version leans into umami in the best way: Aeroveg Ruby Chard wilted into a rich miso browned butter, finished with a soft-boiled egg and toasted sesame. Quick enough for a weeknight, impressive enough for a dinner party.
Method
- Soft-boil the eggs. Bring a small pot of water to a boil. Lower in eggs and cook for 6 minutes 30 seconds. Transfer to ice water. Peel and halve when ready to serve.
- Cook the noodles. Cook udon according to packet instructions (2–3 minutes for frozen, 1 minute for fresh). Drain and rinse under cold water. Set aside.
- Brown the butter. In a large skillet over medium heat, melt butter and cook, swirling the pan, until golden and nutty — about 3 minutes. Remove from heat briefly.
- Build the miso base. Add garlic to the brown butter and return to low heat. Cook 30 seconds. Add miso paste and whisk until dissolved. Add soy sauce and sesame oil.
- Wilt the chard. Add Ruby Chard stems first and cook 2 minutes. Add the leaves and toss until just wilted, about 1–2 minutes. The red stems bleed a beautiful crimson into the sauce.
- Toss the noodles. Add drained udon to the pan and toss over medium-high heat for 1–2 minutes until glossy and coated.
- Plate and finish. Divide into bowls. Top with halved soft egg, sesame seeds, spring onion, and a pinch of chilli flakes.
Aeroveg tip: Don't discard the chard stems — their earthy sweetness and striking colour are the soul of this dish. Slice them thin and cook them first.