Miso Nikomi Udon

Miso Nikomi Udon is a comforting Japanese noodle dish featuring thick udon noodles simmered in a rich, umami-packed miso broth. This dairy-free recipe celebrates the harmonious flavors of miso, vegetables, and tofu, making it both hearty and satisfying.

Ingredients

• Udon noodles - 200 grams
• Dashi stock - 500 ml
• Miso paste (red or white) - 3 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Firm tofu - 150 grams, cubed
• Carrot - 1 medium, sliced
• Shiitake mushrooms - 100 grams, sliced
• Spinach - 100 grams
• Green onions - 2, chopped
• Nori seaweed - 1 sheet, cut into strips
• Toasted sesame seeds - 1 tablespoon

Steps

1. In a medium pot, heat the sesame oil over medium heat. Add the sliced carrots and shiitake mushrooms, sautéing for about 5 minutes until they start to soften.
2. Pour in the dashi stock and bring it to a gentle simmer. Stir in the miso paste and soy sauce until fully dissolved.
3. Add the cubed tofu to the pot and simmer for another 5 minutes to heat through.
4. While the broth is simmering, cook the udon noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process.
5. Once the broth is ready, add the cooked udon noodles and spinach to the pot. Stir gently and cook for an additional 2-3 minutes until the spinach wilts.
6. Serve the miso nikomi udon hot, garnished with chopped green onions, nori strips, and toasted sesame seeds.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: g
• Sodium: 1200 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, providing essential amino acids.
• Contains a variety of vegetables, contributing vitamins, minerals, and antioxidants.

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