Preparation

The Japanese have a word for this: shinya shoku—midnight meal. This udon exists in that liminal space between dinner and breakfast, when you're cooking for the most honest audience: just yourself, with no one to impress.

The secret here is the butter melting into miso, creating an umami-rich, slightly sweet broth that coats every strand of udon. The crispy-edged fried egg on top breaks into golden rivers when you pierce it with your chopsticks.

Preparation

1. Bring a pot of water to boil for the udon. In a separate small pot, heat the dashi or broth until simmering.
2. Whisk miso paste with a few tablespoons of the hot broth until smooth, then add it back to the pot along with mirin and soy sauce. Add mushrooms and edamame to the broth.
3. Cook udon according to package directions (usually 2-3 minutes for fresh, 6-8 for frozen). Drain well.
4. While noodles cook, heat vegetable oil in a small non-stick skillet over medium-high heat. Crack the egg into the pan and let it fry undisturbed for 2-3 minutes until the whites are crispy and lacy at the edges but the yolk is still runny.
5. Add butter to the broth and stir until melted. Add spinach and let it wilt for 30 seconds.
6. Place drained udon in a large bowl. Pour the hot broth and vegetables over the noodles.
7. Carefully slide the crispy egg on top. Sprinkle with shichimi togarashi and serve immediately.