Comfort food, the solo way
There are nights when only a steaming bowl of noodles will do. The kind you can wrap your hands around, breathe in that savoury steam, and immediately feel life improve by at least 40%. This Miso & Ginger Udon delivers just that — rich, slurpy broth, chewy noodles, and golden-crisp tofu cubes floating like little edible life rafts.
It’s hearty without being heavy, and it feels a bit like a wellness retreat in a bowl. Except you made it in 20 minutes in your own kitchen, in trackies, without anyone asking if you want to try goat yoga.
🌱 Nutritional Benefits
- Udon noodles → comfort carbs, but also energy to keep you going.
- Tofu → plant-based protein + calcium boost.
- Miso paste → probiotic-friendly for gut health.
- Ginger → helps with digestion and has anti-inflammatory perks.
- Bok choy/spinach → vitamins A, C, and K, plus hydration.
Per serve (approx.):
- Calories: ~420
- Protein: 20g
- Fibre: 7g
🛒 Ingredients (for one)
- 120g fresh udon noodles
- 100g firm tofu, cubed
- 2 tsp white miso paste
- ½ tsp fresh ginger, grated
- 1 cup bok choy (or baby spinach)
- 1 tsp sesame oil
- 1 tsp soy sauce
- Pinch of chilli flakes (optional)
👩🍳 Step-by-Step Instructions
- Crisp the tofu → Heat sesame oil in a non-stick pan. Add cubed tofu and cook until golden on all sides (about 6–7 minutes). Set aside.
- Make the broth → In a saucepan, whisk miso paste and ginger into 2 cups of hot water. Bring to a gentle simmer (don’t boil — miso doesn’t like it).
- Cook the noodles → Add udon noodles to the broth and cook until heated through and tender (about 3 minutes).
- Add the greens → Toss in bok choy or spinach and let wilt for 1–2 minutes.
- Assemble the bowl → Pour everything into a deep bowl, top with crispy tofu, soy sauce drizzle, and chilli flakes if you’re brave.
🔄 Swaps & Variations
- No tofu? Try shredded cooked chicken or prawns.
- No miso paste? Use vegetable stock with a splash of soy for a lighter flavour.
- Extra hungry? Crack an egg into the simmering broth for a poached egg surprise.
- More veg? Mushrooms, corn, or snow peas all fit right in.
🥡 Storage & Leftovers
This one is best eaten straight away while the noodles are bouncy and the tofu is crisp. If storing, keep tofu separate and refrigerate for up to 2 days. Reheat broth and noodles gently, then add tofu back on top.
🌟 Final Note
This is the definition of no-fuss comfort food: a bowl that warms you up, fills you up, and nourishes without any heavy lifting. It’s simple, soothing, and exactly the kind of dish you’ll want on repeat all winter long.
