This colourful and nourishing vegan miso udon noodle bowl with glazed tofu and rainbow chard is a quick and easy meal that’s comforting and delicious. Serve with lime for an added zestiness and generously add miso for the rich umami flavour. It’s the perfect one-plate meal for any time of the day.
Ingredients
4 tbsp
olive oil
1 block
firm tofu cut into bite-sized pieces
3
shallots, finely sliced
2 cloves
garlic, crushed/grated
1 small shunk
ginger, peeled and coarsely grated
200 g
mixed mushrooms
3 tbsp
brown rice miso paste
400 ml
tin light coconut milk
500 ml
hot vegetable stock
50 g
udon noodles
150 g
rainbow chard, roughly chopped (no stems)
1-2
limes, grated zest & juiced
pinch of
sea salt & black pepper
topping
black sesame seeds
How to make
1
Warm 2 tablespoons of the olive oil in a large frying pan set over 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 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 a 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 rainbow chard and tofu, then divide between bowls, add the lime juice and scatter over the zest. Additionally, add black sesame seeds.
calories: 647 (32%)
fat: 22g (28%)
saturates: 14g (64%)
sugars: 12g (24%)
salt: 1116mg (186%)
protein: 28g (48%)
carbs: 80g (160%)
fibre: 10g (33%)
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