Sweet Miso Udon
Author: Jeanine Donofrio
Serves: 2 as a main, 4 as a side
- 3-4 oz dried udon or rice noodles
- 1 teaspoon butter or extra-virgin olive oil
- 1 garlic clove, minced
- 2 teaspoons grated fresh ginger
- 4 oz mushrooms of your choice, chopped
- 3-4 scallions, chopped, whites and greens separated
- 7 oz firm tofu, chopped into small cubes
- ¾ cup water or broth, as needed
- ½ sheet nori, cut into thin slices (kitchen scissors work best)
- 2 tablespoons sesame seeds, lightly toasted
- Sea salt
- 2 tablespoons white miso paste
- 2 tablespoons sugar
- 2 tablespoons mirin
- Bring a large pot of water to a boil. Cook udon according to package directions.
- Make the miso sauce: In a small saucepan, combine the miso paste, sugar, and mirin. Bring to a gentle boil, lower the heat, and simmer for 2-3 minutes, whisking continuously. Set aside.
- In a medium pot or saucepan, heat the butter until melted. Add the garlic, ginger, mushrooms, scallion whites, and a pinch of salt and sauté until the mushrooms are cooked down.
- Add the tofu and cook another couple of minutes.
- Add the cooked noodles (if you can time this well, add them right from the boiling water so the excess water will help to create the sauce).
- Add the sweet miso sauce 2 tablespoons at a time and taste after each addition. You might not use all of it depending on your preference.
- If necessary, add water or broth to thin the sauce to your desired consistency.
- Turn heat off and stir in half the scallion greens, nori, and sesame seeds. Taste and adjust seasonings, adding more sauce if necessary.
- Portion into bowls and top with the remaining scallion greens, nori, and sesame seeds.
Recipe by Love and Lemons at https://www.loveandlemons.com/sweet-miso-udon-with-mushrooms-nori/