Miso Butter Noodles with Crispy Sprouts
Published on November 19th, 2025
Easy
There’s something incredibly comforting about a bowl of miso butter noodles — that silky, savoury, umami-rich sauce wrapped around tender egg noodles is pure weeknight magic. But adding crispy Brussels sprouts takes this simple dish to a whole new level. The combination of browned, caramelised sprouts, smooth miso butter, and a soft boiled egg on top creates a bowl that tastes far more luxurious than the cooking time suggests. It’s quick, satisfying, and perfect when you want something warm and flavourful without spending ages in the kitchen.
This recipe is ideal as a solo dinner, but you can easily scale it up or customise it. Add prawns or chicken for extra protein, swap in ramen or udon, or keep the classic version exactly as it is. Either way, it’s your new go to for an easy umami fix.
Why This Dish Stands Out
This bowl has everything people love in a fast, flavour packed meal:
• Umami depth from white miso.
• Creaminess from softened butter.
• Caramelised edges on the sprouts for contrast.
• Sweetness from honey.
• Fresh brightness from lime.
• Protein richness from the soft boiled egg.
The noodles soak up the miso butter and become glossy and rich without feeling heavy. Meanwhile, the crispy sprouts bring texture and a slightly nutty flavour that balances the whole dish beautifully.
Ingredients
- 1 medium free range egg
- 1 nest medium egg noodles
- 25g unsalted butter, softened
- 1 garlic clove, grated
- 1½ tsp white miso (see our Japanese Ingredients collection)
- 1 tsp clear honey
- 1½ tbsp extra virgin olive oil (from our Oils & Vinegars range)
- 100g Brussels sprouts, trimmed and halved
- Juice of 1 lime
- 1 salad onion, thinly sliced
Step-by-Step Instructions
- Bring a small pan of water to the boil and gently lower in the egg. Cook for 7 minutes for a jammy centre. Remove, cool under cold water, peel, and set aside.
- In the same pot, cook your egg noodles according to the packet instructions. Drain well and keep them ready.
- In a small bowl, mix together the softened butter, grated garlic, white miso, and honey until smooth. This creates the base of your umami sauce.
- Set a frying pan over high heat and add the olive oil. Once hot, place the halved sprouts cut side down and cook for 2–3 minutes until deeply browned. Add a splash of water, cover, and let them steam for another 2 minutes until tender but still crisp.
- Add the miso butter mixture to the pan, followed by the noodles. Toss everything well so the hot noodles melt the butter and become glossy. Add a squeeze of lime juice and loosen the sauce with a splash of water if needed.
- Transfer the noodles to a bowl. Slice the soft boiled egg in half and arrange it on top. Scatter with sliced salad onion and enjoy immediately.
Tips & Variations
• Add protein: Stir fried prawns or shredded chicken work beautifully here.
• Swap your noodles: Udon, ramen, or even spaghetti can stand in if needed.
• Try different greens: Tenderstem broccoli, shredded cabbage, or spinach can replace sprouts.
• Up the heat: Add chilli oil or a pinch of flakes from our Spices & Seasonings collection.
Cook’s Tip: Prepping Sprouts Perfectly
A good crispy sprout makes this dish shine. Here’s how to prep them properly:
1. Remove any damaged or wilted outer leaves.
2. Trim the base and halve larger sprouts.
3. For pan roasting, always place them cut side down for the best golden char.
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