Prep Ingredients: Gather ingredients, chop beef brisket, slice mushrooms, and prepare udon noodles according to package instructions.

Cook Brisket: In a large pot over medium heat, sauté chopped beef brisket for 5-7 minutes until browned.

Add Broth: Pour in enough water to cover brisket, bring to a simmer, and add white miso paste, stirring until dissolved.

Incorporate Cream: Reduce heat, add cream, and simmer for 2-3 minutes until the broth is smooth and creamy.

Cook Mushrooms: Add sliced mushrooms and let them simmer for 4-5 minutes until tender.

Cook Udon: Stir prepared udon noodles into the pot and heat through for 1-2 minutes.

Poach Egg: In a separate pot, poach eggs for about 3 minutes until whites are set and yolks remain runny.

Serve: Ladle soup into bowls, top with poached egg, and garnish with pickled veggies or salad.