Mushroom Doenjang Carbonara Udon
A Korean twist on the popular miso carbonara, this delicious mushroom Doenjang carbonara is deliciously creamy and umami, and soo guilt-free. Best of all, this dish comes together in less than 15 minutes, perfect for when you’re in a hangry mood.
Servings: 1
Calories: 270kcal
Ingredients
Doenjang Carbonara Sauce
- 1 Egg
- 1 tablespoon Doenjang
- 2 tablespoon Parmesan cheese
Noodles
- ½ pack Udon
- 1-2 clove(s) Garlic
- Mushrooms of choice (I used Baby Bella)
- Scallions, Togarashi (For garnish)
Nutrition & Macros
- 270 Calories
- 14 g Protein
- 9 g Fat
- 35 g Carbs
Instructions
- Begin by mixing together the Doenjang carbonara sauce ingredients in a bowl thoroughly, and set aside.
- In a pot, prepare the udon noodles or noodles of choice, and set aside.
- Spray cooking oil in a skillet and begin to saute garlic, onions, and mushrooms. Season with salt and pepper if desired.
- Change heat to low and add in the noodles, then add in the sauce and mix thoroughly. It’s important to make sure the heat is low at this point or else the egg-based sauce will begin to curdle.
- Remove from heat, garnish, and enjoy!
Nutrition
Calories: 270kcal