Tofu & Spinach Miso Mushroom Udon

Ingredients

• 200 g udon noodles (fresh or dried)
• 200 g firm or silken tofu
• 150 g shiitake mushrooms
• 80 g fresh spinach
• 2 tbsp miso paste (white or yellow)
• 700 ml dashi or vegetable broth
• 1 tbsp soy sauce(optional)
• 1 tsp neutral oil(optional)
• 1 clove garlic(optional)
• 2 tbsp green onion (scallions), sliced(optional)

Instructions

1. 1

   Prep (about 12 minutes): Slice the mushrooms and mince (or finely grate) the garlic. Cut tofu into bite-size cubes. Rinse spinach and set aside.

2. 2

   Cook (about 20 minutes): Bring broth to a gentle simmer in a pot. Add mushrooms (and garlic if using) and simmer until mushrooms are tender, about 8–10 minutes.

3. 3

   Cook udon: Cook udon according to package directions (or briefly simmer if using fresh). Drain and set aside.

4. 4

   Finish the broth: Turn heat to low. Whisk miso paste with a ladle of hot broth, then stir it back into the pot (do not boil). Add soy sauce if using.

5. 5

   Add tofu and spinach: Gently add tofu cubes and simmer on low for 2–3 minutes. Add spinach and stir until just wilted, about 1 minute.

6. 6

   Serve: Divide udon into bowls, ladle miso mushroom broth over, and top with green onion if using.