Miso Tofu Udon or Ramen
Yields: 2-4 Servings
Recipe by Bittersweet Vegan
Photo by Colin Price
Food Styling by Emily Caneer
Try out one of our newest recipes below, a bowl of udon (or ramen) noodles topped with sliced Miso Tofu, in a rich and comforting miso soup. We hope you enjoy our interpretation of this iconic flavor!
Ingredients
1 (8oz) package Hodo Miso Tofu, diced Locate Product
1 tbsp olive oil, divided
1 tsp toasted sesame oil
1/2 inch fresh ginger, peeled and minced or grated
2 cloves garlic, minced
3 tbsp red miso paste
4 cups vegetable broth
8 oz dried udon noodles
4 oz fresh baby spinach
3 – 4 radishes, thinly sliced
Instructions
Preheat oven to 350 degrees.
Slice the Hodo Miso Tofu in half, creating two large rectangles, and then slice those rectangles in half, leaving you with 4 equal, ¼-inch thick squares. Brush the squares with ½ tablespoon of oil and arrange in an even layer on a baking sheet. Bake for 10 minutes. Turn each piece over, coat another ½ tablespoon of oil, and bake for another 8 - 10 minutes. Remove from the oven once the tofu is golden brown and crispy around the edges.
Meanwhile, prepare the rest of the soup. Set a medium saucepan over medium heat and add the sesame oil. Add the ginger and garlic, sauteing for 3 – 4 minutes, until lightly browned and aromatic. Add the miso paste and a small splash of the vegetable broth. Use just enough to break up the miso paste, stirring vigorously until incorporated. Make sure there are no lumps remaining before adding the rest of the broth.
Cover the saucepan, bring the broth to boil, then reduce the heat to low. Gently simmer until the tofu is ready.
Fill another saucepan with water and bring it to a boil. Add the dried noodles and cook according to instructions on the package. Once the noodles are cooked al dente, drain thoroughly, and run them under cold water to prevent them from getting overcooked.
Add the spinach to the soup and cook for 2 minutes, until wilted and bright green.
Divide the noodles between bowls and ladle broth and spinach over the noodles. Top tofu and sliced radishes. Serve immediately.
Notes: You can use any other type of noodle you’d prefer, such as ramen, rice vermicelli, or even spaghetti.
Instead of baking, the tofu can also be air fried at 325 degrees for 15 minutes.
If you’d like a spicier soup, add sriracha, shichimi togarashi, or finely minced chilies, to taste.
Miso Tofu Udon or Ramen
Ingredients
- 1 (8oz) package Hodo Miso Tofu, diced LOCATE PRODUCT
- 1 tbsp olive oil, divided
- 1 tsp toasted sesame oil
- 1/2 inch fresh ginger, peeled and minced or grated
- 2 cloves garlic, minced
- 3 tbsp red miso paste
- 4 cups vegetable broth
- 8 oz dried udon noodles
- 4 oz fresh baby spinach
- 3 – 4 radishes, thinly sliced
Instructions
- Preheat your oven to 350 degrees.
- Slice the Hodo Miso Tofu in half, creating two large rectangles, and then slice those rectangles in half, leaving you with 4 equal, ¼-inch thick squares. Brush the squares with ½ tablespoon of oil and arrange in an even layer on a baking sheet. Bake for 10 minutes. Turn each piece over, coat another ½ tablespoon of oil, and bake for another 8 - 10 minutes. Remove from the oven once the tofu is golden brown and crispy around the edges.
- Meanwhile, prepare the rest of the soup. Set a medium saucepan over medium heat and add the sesame oil. Add the ginger and garlic, sauteing for 3 – 4 minutes, until lightly browned and aromatic. Add the miso paste and a small splash of the vegetable broth. Use just enough to break up the miso paste, stirring vigorously until incorporated. Make sure there are no lumps remaining before adding the rest of the broth.
- Cover the saucepan, bring the broth to boil, then reduce the heat to low. Gently simmer until the tofu is ready.
- Fill another saucepan with water and bring it to boil. Add the dried noodles and cook according to instructions on the package. Once the noodles are cooked al dente, drain thoroughly, and run them under cold water to prevent them from getting overcooked.
- Add the spinach to the soup and cook for 2 minutes, until wilted and bright green.
- Divide the noodles between bowls and ladle broth and spinach over the noodles. Top tofu and sliced radishes. Serve immediately.
- You can use any other type of noodle you’d prefer, such as ramen, rice vermicelli, or even spaghetti.
- Instead of baking, the tofu can also be air fried at 325 degrees for 15 minutes.
- If you’d like a spicier soup, add sriracha, shichimi togarashi, or finely minced chilies, to taste.
