A comforting noodle dish combines the savory flavors of miso with tender tofu and fresh spinach for a quick and healthy meal. Perfect for busy weeknights, it’s both satisfying and easy to whip up in no time.
Prep Time10 min
Cook Time15 min
Total Time25 min
Difficulty
Easy
Cooking Tips You Should Know
Press the tofu well before cooking to remove excess moisture and help it crisp up.
Use fresh spinach for the best flavor, but frozen spinach can work in a pinch—just thaw and drain it well.
Stir the miso paste into a small amount of hot water before adding it to the noodles to ensure it dissolves smoothly.
Ingredients
0/13
Why You'll Love Making This
A perfect blend of savory miso and fresh spinach, combined with the satisfying texture of tofu and chewy udon noodles. It's both comforting and nutritious, making it a great choice for a quick weeknight meal or a cozy dinner.
Step 1
Bring a large pot of lightly salted water to a boil. Toss in the udon noodles and cook them for about 5 to 7 minutes, stirring now and then, until they’re just about done but still have a little bite. While the noodles are cooking, heat up the butter, miso paste, sesame oil, and honey in a wok over medium heat. Let it sizzle for a bit, then add the garlic and sauté until you can really smell it—about a minute. Next, add the tofu and cook it for another minute so it soaks up those flavors.
Step 2
Once the noodles are ready, drain them and add them straight into the wok along with a splash of the pasta water. Give everything a good stir and let it cook together for a few minutes. Then, toss in the spinach and green onions, stirring until the spinach wilts down nicely. Finish by mixing in the soy sauce.
Step 3
Serve the noodles in bowls, and if you like a bit of heat, drizzle some Sriracha on top and sprinkle with sesame seeds. Enjoy!
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Guide
Serve this dish hot, garnished with a sprinkle of sesame seeds and chopped green onions for extra flavor. It pairs well with a side of pickled vegetables or a light cucumber salad to balance the richness.
Food Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the noodles from drying out.
Frequently Asked Questions
Can I use fresh udon noodles instead of dried?
Yes, fresh udon noodles can be used; just reduce the cooking time to 2-3 minutes since they cook faster.
What can I substitute for miso paste if I don’t have any?
You can use soy sauce or tamari combined with a little tahini or peanut butter for a similar umami flavor.
Is it necessary to use butter in this recipe?
Butter adds richness, but you can substitute it with a neutral oil like vegetable or canola oil if preferred.
How do I prevent the tofu from sticking to the pan?
Make sure the pan is hot before adding tofu and stir gently; using a non-stick pan helps too.
Can I add other vegetables to this dish?
Yes, vegetables like mushrooms, bell peppers, or carrots work well and can be sautéed with the tofu.
Is this recipe vegan-friendly?
Not as written because it uses butter and honey, but you can replace butter with plant-based oil and honey with maple syrup to make it vegan.
How spicy is the dish with the Sriracha sauce?
The heat level depends on how much Sriracha you add; start with a small dash and adjust to taste.
Can I prepare this recipe ahead of time?
It’s best served fresh, but you can prepare the noodles and sauce separately and combine just before serving.
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