How to Make Miso Udon Noodles with Spinach and Tofu - A Step-by-Step Guide

Miso Udon Noodles with Spinach and Tofu is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. This recipe combines the savory flavors of miso and the hearty texture of udon noodles with the freshness of spinach and the protein-packed goodness of tofu. The result is a satisfying and nutritious meal that can be enjoyed by vegans and non-vegans alike.

Udon noodles are a thick and chewy Japanese noodle made from wheat flour, making them a great option for a ...

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Ingredients

  • 1 (7 ounce) package dried udon noodles
  • 1 tablespoon salted butter
  • 1 tablespoon miso paste
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 clove garlic, finely chopped
  • 1 cup cubed tofu
  • ½ cup water
  • 3 cups fresh spinach
  • 3 stalks green onions, minced
  • 1 tablespoon soy sauce
  • 1 dash Sriracha sauce, or to taste
  • ¼ teaspoon sesame seeds, or to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 2
  • Yield: 2 servings

  • Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
  • Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
  • Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
  • Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.
  • Nutrition

    496 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 15mg
    • Sodium: 1481mg
    • Total Carbohydrate: 68g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 20g
    • Vitamin C: 18mg
    • Calcium: 526mg
    • Iron: 9mg
    • Potassium: 589mg