Silken Tofu and Miso Udon Noodles with Spring Vegetables
A comforting yet light Japanese-inspired noodle bowl featuring creamy silken tofu in a savory white miso broth, topped with fresh spring vegetables. Perfect for a nourishing weeknight dinner that celebrates the flavors of the season.
Ingredients
- 400g dried udon noodles
- 300g silken tofu, cut into 2cm cubes
- 4 tablespoons white miso paste
- 1.2 liters vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 2cm piece fresh ginger, grated
- 150g sugar snap peas, trimmed
- 150g asparagus, cut into 3cm pieces
- 4 spring onions, sliced
- 100g baby spinach
- 1 tablespoon rice vinegar
- 2 teaspoons sesame seeds
- Fresh coriander for garnish
Instructions
Bring a large pot of water to the boil and cook udon noodles according to package instructions until tender. Drain, rinse under cold water, and set aside.
Heat sesame oil in a large pot or wok over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant.
Pour in the vegetable stock and bring to a gentle simmer. Reduce heat to low.
Place miso paste in a small bowl, add a ladleful of warm broth, and whisk until smooth. Pour the miso mixture back into the pot and stir to combine. Do not boil the broth after adding miso to preserve its flavor.
Add soy sauce and rice vinegar to the broth and stir well.
Add asparagus pieces to the broth and simmer for 2 minutes. Add sugar snap peas and cook for another 2 minutes until vegetables are tender-crisp.
Gently stir in baby spinach and half of the spring onions, allowing the spinach to wilt for 30 seconds.
Divide cooked udon noodles among four serving bowls. Carefully add silken tofu cubes to the broth, letting them warm through for 1 minute.
Ladle the miso broth, vegetables, and tofu over the noodles. Garnish with remaining spring onions, sesame seeds, and fresh coriander. Serve immediately.
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