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Summer Corn Udon Noodle

Summer Corn Udon Noodle

Summer Corn Udon Noodle


For Udon Noodles (optional):

400 grams all-purpose flour

180 grams hot (not boiling) water

15 grams salt

Corn Dashi:

1 onion, cut in half

One 2-inch piece kombu

1 1/2 tablespoons shiro miso

Water to cover, about 5 cups

For Sauce:

4 ears fresh corn

6 tablespoons Miyoko’s Plant Milk Butter, softened (2 tablespoons for sweating corn and 4 for mounting)

1/2 small onion, small diced

3/4 cup corn dashi

Salt and white pepper

For Garnish:

2 tablespoons Miyoko’s Plant Milk Butter

3 ears corn, cooked and kernels removed, for garnishing

1 cup small cherry tomatoes (if large cut in 1/2 or if small, keep whole)

2 scallions, thinly sliced


If you are making your own udon noodles, make the dough first.  Combine the dry ingredients together in a bowl.  Add the hot (not boiling hot though) water slowly into the dough until it comes together.  Knead on a floured surface until smooth (you will definitely feel this in your arms!) for several minutes.  Allow to rest for 30 minutes in a plastic bag while you work on the sauce and the garnish.  Meanwhile have a pot of water ready to boil for the noodles on the back burner.

Shuck 4 ears of corn and remove the kernels. Put the cobs in a pot for stock. (You can shuck the other 3 ears for garnishing at the same time to be efficient). Reserve the kernels for the sauce.

Make a corn dashi by adding the corn cobs, onion, kombu and water to a large pot.  Bring to a boil, then a simmer while you work on the other dish components, about 20 to 30 minutes.

Melt 2 tablespoons of the Miyoko’s butter in a medium sauté pan over medium high heat. Once it bubbles, add the reserved kernels from the 4 ears of corn and sweat with the diced onion on medium low heat until tender and onion is softened, about 5 minutes.  Season with salt and pepper. 

Add the sautéed corn and onion to a blender.  Add the corn dashi and blend, until smooth. Add the shiro miso to the blender and blend again until smooth.   With the blend running, slowly add the remaining 4 tablespoons softened Miyoko’s butter to emulsify, until slightly thickened and creamy.

Prepare garnish mise en place:  tomatoes (cut in 1/2 if necessary), corn, and scallions thinly sliced.

When the udon has rested for enough time, cut the ball in half, and roll it out on a lightly floured surface until it’s 1/4-1/8” thick (it will get thick and expand).  Fold and cut into thin strips. Repeat with the second half. You can also just use store bought udon.

To serve:  Boil the udon until tender, strain.

Add the corn sauce to a large saute pan over medium heat and warm until hot, mixing often with a heat resistant spatula. Add hot udon and toss to coat. 

In a separate pan, on medium high heat, melt 2 tablespoons of butter and add corn and cherry tomatoes for garnish.  Keep sautéing until just cooked through, 1 to 2 minutes.

Plate noodles, then garnish with the just cooked corn and tomatoes, garnish with scallions.  Serve right away!

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Miyoko's Butter

Miyoko's Butter


Summer Corn Udon Noodles with Plant Milk Butter

Join Beverly Kim as she makes these luscious plant milk butter based udon noodles.

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