Miso Udon Noodles with Spinach and Tofu


Vegetarian, umami, broth-free miso noodle dish. Eat as side or on its own.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
2 servings


  • 1 (7 ounce) package dried udon noodles

  • 1 tablespoon salted butter

  • 1 tablespoon miso paste

  • 1 teaspoon sesame oil

  • 1 teaspoon honey

  • 1 clove garlic, finely chopped

  • 1 cup cubed tofu

  • ½ cup water

  • 3 cups fresh spinach

  • 3 stalks green onions, minced

  • 1 tablespoon soy sauce

  • 1 dash Sriracha sauce, or to taste

  • ¼ teaspoon sesame seeds, or to taste


  1. Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.

  2. Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.

  3. Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.

  4. Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.

Nutrition Facts (per serving)

496 Calories
16g Fat
68g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 496
% Daily Value *
Total Fat 16g 21%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 1481mg 64%
Total Carbohydrate 68g 25%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 20g
Vitamin C 18mg 88%
Calcium 526mg 40%
Iron 9mg 51%
Potassium 589mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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