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Miso Udon with Tofu and Pak Choi

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

1 serving · 9 ingredients · 4 steps

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Miso Udon with Tofu and Pak Choi, plated and ready to serve. — The finished recipe. Miso Udon with Tofu and Pak Choi

Ingredients 1 to 6 for miso udon with tofu and pak choi arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for miso udon with tofu and pak choi arranged separately on a dark worktop. — Ingredients 7 to 9. 20 g Spring onion. 1 tsp (4 g) Toasted sesame oil. A few slices Fresh ginger

Miso Udon with Tofu and Pak Choi, preparation step 1: Bring the stock to a simmer with the ginger and the sliced mushrooms and cook for five minutes. — Step 1. Bring the stock to a simmer with the ginger and the sliced mushrooms and cook for five minutes.

Miso Udon with Tofu and Pak Choi, preparation step 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. — Step 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.

Miso Udon with Tofu and Pak Choi, preparation step 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. — Step 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.

The finished miso udon with tofu and pak choi. — Step 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.

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