In a medium pot, combine 1/2 cup of white miso paste and 1 cup of cream over medium heat. Stir continuously for about 2–3 minutes until the miso is fully dissolved, creating a smooth and velvety broth.

Once the broth is smooth, add 2 cups of sliced mushrooms and 1 cup of cooked beef brisket. Stir gently and let the mixture simmer for about 5–7 minutes, until the mushrooms are tender and cooked through.

While the broth simmers, cook the udon noodles according to package instructions, which typically takes about 5–8 minutes. Once cooked, drain the noodles and set them aside.

After draining, add the cooked udon noodles to the pot with the creamy broth. Stir gently for 1–2 minutes over low heat to ensure the noodles soak up the flavors of the broth.

In a small saucepan, bring a few inches of water to a gentle simmer. Carefully crack a fresh egg into the water, using a spoon to create a gentle whirlpool to help keep the egg whites together. Poach for about 3–4 minutes.

Ladle the creamy udon soup into bowls, topping each serving with the poached egg. Garnish with your choice of pickled veggies or fresh herbs for a delightful crunch.