Ingredients
- 1. A package of dried udon noodles weighing 7 ounces
- 2. A dollop of salted butter, equivalent to 1 tablespoon
- 3. A spoonful of miso paste, approximately 1 tablespoon
- 4. A hint of sesame oil, around 1 teaspoon
- 5. A touch of sweetness with honey, roughly 1 teaspoon
- 6. A finely chopped clove of garlic for flavor
- 7. A portion of cubed tofu, amounting to 1 cup
- 8. A measure of water, half a cup in quantity
- 9. A bunch of fresh spinach, totaling 3 cups
- 10. Three stalks of green onions, finely minced
- 11. A drizzle of soy sauce, about 1 tablespoon
- 12. A dash of Sriracha sauce for some heat, adjust to personal preference
- 13. A sprinkle of sesame seeds for garnish, to taste
Step 1
In a bustling kitchen, get a large pot filled with water on the stove and sprinkle some salt in for good measure. Let it heat up until it's bubbling with excitement. Toss in the udon noodles and give them a little swirl from time to time as they start to soften up, which should take around 5 to 7 minutes of simmering.
Step 2
Meanwhile, grab a trusty wok and melt some butter in there, adding a dollop of miso paste, a dash of sesame oil, and a drizzle of honey. Let them mingle and dance over medium heat until they start to sizzle with flavor. Toss in the garlic and let it perfume the air for about a minute. Slide in the tofu pieces and let them get cozy in the mix for another minute.
Step 3
Once the udon noodles are feeling just right, drain them and invite them to the wok party along with some water. Stir it all together for about 3 minutes, letting the flavors meld and the noodles soak up the goodness. Toss in the spinach and green onions, giving everything a good mix until the spinach wilts down. Finish off with a generous splash of soy sauce to tie it all together.
Step 4
When everything is ready to be served, scoop the flavorful mixture into two bowls. Drizzle a bit of Sriracha on top for some extra kick and sprinkle sesame seeds over it all for a delightful crunch. Enjoy the fruits of your labor in this delicious and satisfying dish!
Extra Tips & Suggestions
- To keep your ingredients fresh and ready for your next serving of Savory Spinach and Tofu Miso Udon Noodles, here are some creative storage tips that will ensure maximum flavor and quality:
- 1. Spinach: To preserve the vibrant green color and crisp texture of spinach, wash and thoroughly dry the leaves before storing them in airtight containers lined with a paper towel. Place the containers in the crisper drawer of your refrigerator.
Reviews
Garrett
March 19, 2025Oh my goodness, this savory spinach and tofu miso udon noodles recipe sounds absolutely delicious! I can just imagine the flavors blending together perfectly. Can't wait to try it out for a cozy night in. Thank you for sharing!
Simon
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Alec
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Aitana
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Hannah
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Rafael
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Elliott
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Daniel
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Micah
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Junaid
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Aarav
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Ivy
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Zachary
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Catalina
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Jessica
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Elliott
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