Peanut Miso Udon Noodles with Crispy Tofu Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
