Miso Udon with Tofu and Pak Choi

Make miso udon with tofu and pak choi, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Cooked udon noodles (The vacuum-packed sort, which only needs loosening in hot water. Cooked weight.)
120 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
100 g Pak choi
60 g Mushrooms
300 ml Vegetable stock (Made up from a cube or a pot.)
1 tbsp (18 g) White miso paste
20 g Spring onion
1 tsp (4 g) Toasted sesame oil
A few slices Fresh ginger
Ingredient notes on the recipe page.

METHOD
1. Bring the stock to a simmer with the ginger and the sliced mushrooms and cook for five minutes.
2. Add the tofu in 2 cm cubes and the pak choi, cut into quarters lengthways, and simmer for three minutes until the stems are just tender.
3. Take the pan off the heat. Ladle a little broth into a cup, whisk the miso into it until smooth, then stir it back in. Boiling miso makes it grainy and dulls the flavour.
4. Loosen the udon in a bowl of just-boiled water, drain, and put it in the bowl with the broth, tofu and vegetables over. Sesame oil and spring onion to finish.

Contains gluten cereals, soya, sesame and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Miso made with barley carries gluten. White rice miso does not.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/miso-udon-tofu-pak-choi

AI-generated images illustrating the recipe.

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