THE RECIPE JOURNAL · Main Course
Udon Noodles with Miso, Tofu, and Spinach
This comforting dish combines savory miso broth with tender tofu and fresh spinach for a deliciously satisfying meal. It's quick to make and perfect for cozy evenings when you want something warm and nourishing.
FROM THE KITCHEN • Udon Noodles with Miso, Tofu, and Spinach
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of lightly salted water to a boil. Once it’s boiling, add the udon noodles and cook them for about 5 to 7 minutes, stirring now and then, until they’re just starting to get tender but not fully cooked. While the noodles are cooking, heat the butter, miso paste, sesame oil, and honey in a wok or large pan over medium heat until everything starts to sizzle. Toss in the garlic and cook for about a minute until it smells amazing. Then add the tofu and let it cook for another minute, stirring gently.
02
Step 2
Drain the noodles, reserving a bit of the cooking water, and add the noodles into the wok. Pour in a splash of the noodle water to help everything come together, and cook for a few more minutes, stirring occasionally. Next, throw in the spinach and green onions, mixing until the spinach just wilts. Finish things off with a good splash of soy sauce to taste.
03
Step 3
Serve the noodles in bowls, then drizzle some Sriracha on top and sprinkle with sesame seeds for a little extra kick and crunch. Enjoy!
Why you’ll love it
This dish combines creamy miso with tender tofu and fresh spinach for a comforting and nutritious meal. The chewy udon noodles add a satisfying texture, making it both filling and light at the same time. It’s perfect for a quick weeknight dinner that doesn’t compromise on flavor.
How to serve
Serve warm in deep bowls, garnished with sliced green onions or toasted sesame seeds for extra crunch. A side of pickled vegetables or a simple cucumber salad pairs well to add freshness. This dish also goes nicely with a light green tea.
Storage & leftovers
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 loosen the noodles and prevent drying out. Avoid freezing, as the texture of tofu and spinach may change.
