MISO UDON NOODLES WITH SPINACH AND TOFU

Miso Udon Noodles with Spinach and Tofu image

Vegetarian, umami, broth-free miso noodle dish. Eat as side or on its own.

Provided by bolshevik

Categories Everyday Cooking Vegetarian Main Dishes Asian

Time 25m

Yield 2

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 495.9 calories, Carbohydrate 68.1 g, Cholesterol 15.3 mg, Fat 16.3 g, Fiber 2.7 g, Protein 20.1 g, SaturatedFat 5 g, Sodium 1481.3 mg, Sugar 5 g