Description
This Vegan Miso Udon is a quick and hearty one-pot dish that can be made in under 30 minutes. The recipe combines chewy udon noodles and miso-infused flavorful broth!
Ingredients
Units
Scale
- 2 servings of udon noodles (fresh or frozen)
- 1 medium leek (white and light green parts chopped)
- 1.5 tbsp red miso paste
- 1 tbsp mirin
- 1 tsp chili sauce
- 4 cups (1L) water
- 200g mushrooms (I used shimeji mushrooms)
- 300g fried tofu
Instructions
- Chop the leek and slice the mushrooms.
- Cut the fried tofu into bite-sized pieces.
- In a pot, heat some oil over medium heat. Add the chopped leek and sauté until they begin to soften.
- In a small bowl, mix the miso paste, mirin, and chili sauce together. Add this mixture to the pot and stir to combine.
- Pour in the water to cover the vegetables and bring the mixture to a simmer. Add the mushrooms and udon noodles and simmer for 5 minutes.
- Assembling the Dish:
- Divide the cooked udon noodles into bowls.
- Ladle the miso, tofu, and vegetable broth over the noodles.
- Garnish with some sliced green onions or sesame seeds, if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Meal
- Method: stovetop
- Cuisine: Japanese