A MEAL YOU CAN MAKE
Miso udon with tofu
A warm bowl of thick noodles, tofu and vegetables in miso broth.
About 27 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 400g Cooked udon noodles, vacuum-packed
- 250g Firm tofu, 2 cm cubes
- 150g Mushrooms, sliced
- 200g Pak choi, sliced
- 35g White miso
- 700ml Kombu mushroom dashi
- 10g Soy sauce
- 20g Spring onion, sliced
Allergens: Soya and wheat/gluten; some miso contains barley. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~459 kcal · 26g protein · 69g carbohydrate · 8g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Drain and cube tofu. Slice mushrooms, pak choi and spring onion. Check the dashi is plant-based and read udon and tofu packet instructions.
Cook the vegetables
Bring dashi to a gentle simmer. Add mushrooms, pak choi stems and tofu. Partially cover and cook until stems soften, following tofu packet time if longer.
Heat the noodles
Add udon and pak choi leaves. Stir gently until noodles separate and are steaming hot for their packet time.
Check and serve
Turn off heat. Mix miso in a bowl with a ladle of hot broth until smooth, then stir back into the soup with soy sauce. Divide into bowls and top with spring onion. Avoid boiling after adding miso.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 12 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Japanese-inspired · vegetable broth adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.