Comforting Udon Noodle Bowls with Mushroom and Coconut
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 4 tablespoons olive oil
- 1 block firm tofu
- 3 shallots
- 2 cloves garlic
- 1 small chunk of ginger
- 2 cups mixed mushrooms
- 3 tablespoons brown rice miso paste
- 400ml canned coconut milk
- 17 fl oz hot vegetable stock
- 2 portions of udon noodles
- 3 large handfuls of baby spinach
- 1-2 limes
- pinch of sea salt & black pepper
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Preparation
Step 1
Warm 2 tablespoons of the olive oil in a large frying pan set over a medium–high heat. Add the tofu and cook for 10–12 minutes, turning every 2 minutes or so, until crisp and golden all over. Remove from the pan and set aside on some kitchen paper.
Step 2
While the tofu is cooking, set a large saucepan or wok over a medium–high heat and add the remaining oil. Add the shallots, garlic, ginger and mushrooms and cook for 8–10 minutes, stirring often, until softened and fragrant.
Step 3
Next, whisk in the miso, coconut milk and vegetable stock and bring to the boil. Add the noodles, cover with a lid and cook for 8–10 minutes or until the noodles are just cooked.
Step 4
Stir through the spinach and tofu, then divide between bowls, add the lime juice and scatter over the zest.
Step 5
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