Comforting Udon Noodle Bowls with Mushroom and Coconut
Whenever I’m feeling a bit run down or coldy, I make these bowls. They’re so cosy, comforting, really nourishing and absolutely delicious. You want to serve them with lots of lime so that they’re nice and zesty, and be generous with the miso for that rich umami flavour.
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 tablespoons olive oil
- 1 block firm tofu
- 3 shallots
- 2 cloves garlics
- 1 small chunk of ginger
- 2 cups mixed mushrooms
- 3 tablespoons brown rice miso paste
- 1 x 14 fl oz tin coconut milk
- 17 fl oz hot vegetable stock
- 2 servings of udon noodles
- 3 large handfuls of baby spinach
- 2 limes
- pinch of sea salt & black pepper
Instructions
- 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.
- 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.
- 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.
- 4
Stir through the spinach and tofu, then divide between bowls, add the lime juice and scatter over the zest.