Creamy Udon Noodle Bowls with Crispy Tofu and Miso Coconut Broth by @deliciouslyella

30 min

2 servings

🫒

4 tbsp

Olive oil

🫘

300 g

Firm tofu

🧅

3

Shallots

🧄

2 cloves

Garlic

🫚

2 cm

Ginger

🍄

200 g

Mixed mushrooms

🥣

3 tbsp

Brown rice miso paste

🥥

400 ml

Coconut milk

🍲

500 ml

Vegetable stock

🍜

100 g

Udon noodles

🥬

150 g

Baby spinach

🍋

1.5

Lime

🧂

Sea salt

⚫

Black pepper

🌶️

Chilli oil

  1. Warm
    • Olive oil

    Warm 2 tablespoons of the olive oil in a large frying pan set over a medium-high heat.

  2. Add
    • Firm tofu

    Add the tofu and cook for 10-12 minutes, turning every 2 minutes or so, until crisp and golden all over.

  3. Step
    • Firm tofu

    Remove the tofu from the pan and set aside on some kitchen paper.

  4. Heat
    • Olive oil
    • Firm tofu

    While the tofu is cooking, set a large saucepan or wok over a medium-high heat and add the remaining oil.

  5. Add
    • Shallots
    • Garlic
    • Ginger

    Add the shallots, garlic, ginger and mushrooms and cook for 8-10 minutes, stirring often, until softened and fragrant.

  6. Whisk
    • Brown rice miso paste
    • Coconut milk
    • Vegetable stock

    Whisk in the miso, coconut milk and vegetable stock and bring to the boil.

  7. Add
    • Udon noodles

    Add the udon noodles, cover with a lid and cook for 8-10 minutes or until the noodles are just cooked.

  8. Stir
    • Baby spinach
    • Firm tofu
    • Lime

    Stir through the spinach and tofu, then divide between bowls, add the lime juice and scatter over the zest.

  9. Top
    • Lime
    • Chilli oil

    Top with a sprinkle of lime zest and a drizzle of chilli oil.

Creamy Udon Noodle Bowls with Crispy Tofu and Miso Coconut Broth by @deliciouslyella

30 min

2 servings

🫒

4 tbsp

Olive oil

🫘

300 g

Firm tofu

🧅

3

Shallots

🧄

2 cloves

Garlic

🫚

2 cm

Ginger

🍄

200 g

Mixed mushrooms

🥣

3 tbsp

Brown rice miso paste

🥥

400 ml

Coconut milk

🍲

500 ml

Vegetable stock

🍜

100 g

Udon noodles

🥬

150 g

Baby spinach

🍋

1.5

Lime

🧂

Sea salt

⚫

Black pepper

🌶️

Chilli oil

Preparation Steps

  1. Step 1/9

    Warm 2 tablespoons of the olive oil in a large frying pan set over a medium-high heat.

    🫒Olive oil

  2. Step 2/9

    Add the tofu and cook for 10-12 minutes, turning every 2 minutes or so, until crisp and golden all over.

    🫘Firm tofu

  3. Step 3/9

    Remove the tofu from the pan and set aside on some kitchen paper.

    🫘Firm tofu
    🧻Kitchen paper

  4. Step 4/9

    While the tofu is cooking, set a large saucepan or wok over a medium-high heat and add the remaining oil.

    🫒Olive oil

  5. Step 5/9

    Add the shallots, garlic, ginger and mushrooms and cook for 8-10 minutes, stirring often, until softened and fragrant.

    🧅Shallots
    🧄Garlic
    🫚Ginger
    🍄Mixed mushrooms

  6. Step 6/9

    Whisk in the miso, coconut milk and vegetable stock and bring to the boil.

    🥣Brown rice miso paste
    🥥Coconut milk
    🍲Vegetable stock
    🥄Whisk

  7. Step 7/9

    Add the udon noodles, cover with a lid and cook for 8-10 minutes or until the noodles are just cooked.

    🍜Udon noodles
    ✨Lid

  8. Step 8/9

    Stir through the spinach and tofu, then divide between bowls, add the lime juice and scatter over the zest.

    🥬Baby spinach
    🫘Firm tofu
    🍋Lime
    🧀Grater

  9. Step 9/9

    Top with a sprinkle of lime zest and a drizzle of chilli oil.

    🍋Lime
    🌶️Chilli oil

Composition

Ingredients

Types

Oils, Soy Products, Vegetables, Spices, Condiments, Dairy Alternatives, Grains, Fruits

Ingredients

Olive oil, Firm tofu, Shallots, Garlic, Ginger, Mixed mushrooms, Brown rice miso paste, Coconut milk, Vegetable stock, Udon noodles, Baby spinach, Lime, Sea salt, Black pepper, Chilli oil

Notes

Olive oil (divided between tofu and aromatics), Firm tofu (1 block, drained and cut into bite-sized pieces), Shallots (finely sliced), Garlic (crushed or grated), Ginger (1 small chunk, peeled and coarsely grated), Coconut milk (1 tin), Vegetable stock (hot), Udon noodles (2 portions, about 50g per person), Baby spinach (3 large handfuls, roughly chopped), Lime (1-2 limes, grated zest and juiced)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Sugar-Free

Calories

680 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Kitchen paper, Whisk, Ladle, Grater, Lid

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday Dinner, Comfort Food For Feeling Under The Weather

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Asian, Japanese

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Chewy, Crispy, Silky

Flavors

Umami, Creamy, Citrusy, Spicy, Savory

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform