
If you’re craving a bowl of rich, creamy udon noodles, this dish is a perfect option! A savory blend of mushrooms, garlic, ginger, and a touch of miso, all simmered in coconut milk, creates a luxurious base for the noodles. The dish can be made with crispy tofu for a plant-based twist or chicken for a more hearty protein option. With spinach, lime zest, and a hit of lime juice to finish, this flavorful meal is sure to satisfy. Whether you’re going for a vegan delight or adding some chicken, it’s an easy, nourishing dish that brings comfort to any day.
Recipe
Serves 3
Ingredients:
10.6 oz. (300g) block of firm tofu, drained & cut into bite-sized pieces (or 1 lb. (454g) chicken breast or thighs, diced)
3 shallots, finely sliced
2 garlic cloves, crushed or grated
¾ inch (2cm) piece ginger, peeled & grated
7 oz. (200g) mushrooms, sliced
3 tbsp. brown rice miso paste
14 fl oz. (400ml) coconut milk, lite
1 pt. (500ml) hot vegetable stock
3.5 oz. (100g) dry udon rice noodles
5 oz. (150g) baby spinach, roughly chopped
1-2 limes, zested & juiced
2 tbsp. olive oil, divided
Salt and pepper to taste

How to Prepare
Prepare the protein:
For tofu: Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add the tofu and cook for 10-12 minutes, turning occasionally, until golden and crispy. Set aside on kitchen paper.
For chicken: Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for 8-10 minutes until golden and cooked through. Set aside.
Prepare the base:
In a large wok, heat another 1 tbsp. olive oil over medium-high heat. Add the shallots, garlic, ginger, and mushrooms, cooking for 8-10 minutes until soft and fragrant.
Make the broth:
Stir in the miso paste, coconut milk, and vegetable stock. Bring to a boil, then add the udon noodles. Cover and cook for 8-10 minutes, or until the noodles are tender.
Finish the dish:
Add the spinach and your choice of tofu or chicken to the pan. Stir through and divide the mixture between bowls.
Garnish and serve:
Garnish with lime juice, zest, and season with salt and pepper to taste. Serve warm and enjoy!