Break eggs into a bowl, and whisk in parmesan cheese.
Thinly slice onions and mushrooms. Cut bacon to about ¼ inch in width.
Follow the cooking instructions on the back of the packaging to boil the udon. Once boiled, place the udon in a colander and drain.
Fry the bacon in a frying pan. When the fat from the bacon has rendered, add onions and mushrooms and continue frying.
Once the bacon and vegetables are cooked, pour in milk (or half & half) and Signature Miso Ramen Soup Base (or Miso paste), add udon and continue frying.
Turn off the heat, add in the egg and parmesan cheese mixture from Step 1 and stir quickly to prevent the eggs from cooking. Season with salt and pepper to taste.
Garnish with parsley and dig in.