loveandlemons
Sweet Miso Udon
In this Japanese-inspired bowl, sweet miso sauce coats udon noodles, mushrooms, & tofu. Vegan with a gluten free option and takes under 30 minutes!
👥 2 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Bring a large pot of water to a boil. Cook udon according to package directions.
2
Make the miso sauce: In a small saucepan, combine the miso paste, sugar, and mirin. Bring to a gentle boil, lower the heat, and simmer for ⏱️ 2-3 minutes, whisking continuously. Set aside.
sugar2 tablespoonsmirin2 tablespoons
3
In a medium pot or saucepan, heat the butter until melted. Add the garlic, ginger, mushrooms, scallion whites, and a pinch of salt and sauté until the mushrooms are cooked down.
4
Add the tofu and cook another couple of minutes.
5
Add the cooked noodles (if you can time this well, add them right from the boiling water so the excess water will help to create the sauce).
6
Add the sweet miso sauce 2 tablespoons at a time and taste after each addition. You might not use all of it depending on your preference.
7
If necessary, add water or broth to thin the sauce to your desired consistency.
8
Turn heat off and stir in half the scallion greens, nori, and sesame seeds. Taste and adjust seasonings, adding more sauce if necessary.
sesame seeds, lightly toasted2 tablespoons
9
Portion into bowls and top with the remaining scallion greens, nori, and sesame seeds.
sesame seeds, lightly toasted2 tablespoons
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