Peanut Miso Udon Noodles with Crispy Tofu Recipe

Introduction

This Peanut Miso Udon Noodle recipe combines creamy, savory, and slightly spicy flavors for a comforting bowl that’s both satisfying and unique. Crispy tofu adds a delightful texture contrast, making it perfect for a nourishing weeknight meal.

Ingredients

• For the crispy tofu:
• 1 block extra-firm tofu, grated
• 2-3 tablespoons hoisin sauce
• 1 tablespoon olive oil
• 1 tablespoon tamari
• 1 teaspoon sesame oil
• For the udon noodles:
• 2 servings pre-cooked udon noodles
• 5 garlic cloves, grated
• 3-inch piece of ginger, grated
• 3 scallion stalks, white and green parts separated
• 2 heaping tablespoons peanut butter
• 2 tablespoons white miso paste
• 2 tablespoons tamari
• 1 tablespoon chili oil
• 2 cups vegan chicken or vegetable broth
• 1 can full-fat coconut milk (light coconut milk can be substituted for a thinner broth)
• 1 teaspoon black vinegar (optional)
• Juice of 1/2 lime (or a full lime for a more citrusy flavor)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper. Pat the tofu dry using paper towels and grate it using a box grater.
2. Step 2: Place the grated tofu on the tray and add hoisin sauce, olive oil, tamari, and sesame oil. Mix well to coat and spread in an even layer. Bake for 25 minutes, stirring halfway through to ensure even crisping.
3. Step 3: While the tofu bakes, heat some neutral oil in a pot or pan over medium-low heat. Add the grated garlic, ginger, and the white parts of the scallions. Cook for 1 to 2 minutes until fragrant, being careful not to burn the aromatics.
4. Step 4: Stir in the peanut butter, white miso paste, tamari, and chili oil. Pour in the vegetable broth and coconut milk, whisking the mixture until smooth. Bring it to a gentle simmer.
5. Step 5: Add black vinegar if using, followed by the udon noodles. Simmer the noodles in the broth until they soften and separate. If using dried udon noodles, cook them separately according to package instructions and then add to the broth.
6. Step 6: Reduce the heat and stir in the lime juice. Serve the noodles topped with the crispy tofu, green scallion parts, sesame seeds, and extra chili oil if desired.

Tips & Variations

• For extra crunch, you can pan-fry the tofu instead of baking.
• Swap peanut butter for almond or cashew butter to change the nutty flavor.
• Use fresh udon noodles if available for better texture, or substitute with soba or ramen noodles.
• Add vegetables like spinach, mushrooms, or bok choy for added nutrition and color.

Storage

Store leftover noodles and tofu separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave, adding a splash of broth or water to loosen the sauce as it may thicken when cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried udon noodles instead of pre-cooked?

Yes, but cook the dried udon noodles separately according to the package directions before adding them to the broth to prevent overcooking.

Is there a substitute for tamari?

You can use soy sauce as a substitute for tamari; however, tamari is usually gluten-free and less salty, so adjust the quantity to taste.

Peanut Miso Udon Noodles with Crispy Tofu Recipe

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4.5 from 83 reviews

This Peanut Miso Udon Noodles recipe combines the rich, nutty flavors of peanut butter and miso with tender udon noodles and crispy baked tofu. The broth is creamy and fragrant with ginger, garlic, and scallions, balanced by a touch of lime juice and optional black vinegar for tang. Perfect for a comforting vegan bowl packed with flavor and texture.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Noodle Soup
• Method: Baking
• Cuisine: Japanese-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Crispy Tofu

• 1 block extra-firm tofu, grated
• 2–3 tablespoons hoisin sauce
• 1 tablespoon olive oil
• 1 tablespoon tamari
• 1 teaspoon sesame oil

For the Udon Noodles and Broth

• 2 servings pre-cooked udon noodles
• 5 garlic cloves, grated
• 3-inch piece ginger, grated
• 3 scallion stalks, white and green parts separated
• 2 heaping tablespoons peanut butter
• 2 tablespoons white miso paste
• 2 tablespoons tamari
• 1 tablespoon chili oil
• 2 cups vegan chicken or vegetable broth
• 1 can (13.5 oz) full-fat coconut milk (light coconut milk can be substituted for a thinner broth)
• 1 teaspoon black vinegar (optional)
• Juice of 1/2 lime (or a whole lime if desired)

Instructions

1. Prep the Tofu: Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper. Pat the tofu dry with paper towels, then shred it using a box grater.
2. Season and Bake the Tofu: Place the grated tofu on the baking tray. Add hoisin sauce, olive oil, tamari, and sesame oil. Mix well to combine and spread it into an even layer. Bake for 25 minutes, stirring halfway through to ensure even crisping.
3. Sauté the Aromatics: Heat a pot or pan over medium-low heat and add a neutral oil. Add grated garlic, grated ginger, and the white parts of the scallions. Cook for 1-2 minutes until fragrant.
4. Build the Broth: Stir in the peanut butter, white miso paste, tamari, and chili oil. Pour in the vegan chicken or vegetable broth and coconut milk. Whisk well until the mixture is smooth and creamy. Bring it to a simmer.
5. Add Noodles and Simmer: Add black vinegar if using, then add the pre-cooked udon noodles to the broth. Simmer gently until the noodles soften and begin to separate. If using dried udon noodles, cook them separately according to package instructions before adding them to the broth.
6. Season and Serve: Lower the heat and stir in the lime juice. Serve the udon noodles and broth in bowls topped with the crispy baked tofu, green parts of scallions, sesame seeds, and extra chili oil as desired.

Notes

• Use extra-firm tofu and dry it well for the crispiest texture.
• Adjust chili oil amount based on your spice preference.
• Black vinegar is optional but adds a nice tang to balance the richness.
• Light coconut milk can be used for a less rich broth.
• If using dried udon noodles, cook separately to avoid overcooking in the broth.
• Leftover crispy tofu can be refrigerated and used in salads or wraps.

Keywords: Peanut miso udon noodles, vegan noodle soup, crispy tofu, creamy peanut broth, Japanese inspired vegan recipes