Udon Noodles With Creamy Miso Tofu Dressing

"A fresh and delicious udon noodle salad with a creamy tofu dressing. The best thing about this, is that it’s super simple to make, yet has great flavor. So simple yet so comforting, flavors of velvety tofu with shaved asparagus, edamame and fermented chioggia beet. Topped with black sesame seeds and a splash of chili oil. The light and creamy tofu dressing perfectly coats the udon noodles, given only a gentle salty taste from miso and soy sauce, nuttiness from sesame oil and some extra garlicky taste. It’s definitely not average, a treat to eat on a hot summer day when your body craves light and refreshing food. It’s exactly what I want to eat during summer."
-- @anna_s_table
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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 2

Recipe Card

For the Noodles


  • 6 1/2 ounces udon noodles
  • 6 stalks green asparagus
  • 2 tablespoons rice oil
  • 1/2 cup edamame beans, cooked and peeled
  • micro greens, for garnish
  • salt and pepper, as needed

For the Creamy Miso Tofu Dressing


  • 3 tablespoons rice oil
  • 2 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • 1 teaspoon freshly grated ginger
  • 10 1/2 ounces tofu
  • 2 tablespoons soy sauce
  • 2 teaspoons white miso
  • 1 teaspoon sesame oil
  • sea salt + black pepper, as needed

For Garnish


  • 1 pickled beets
  • green onion, finely chopped, for garnish
  • sesame seeds, for garnish
  • chili oil, for garnish


  • Step 1

    Bring a large pot of water to boil, and cook the noodles according instructions. Drain under cold water and set aside.

  • Step 2

    Using a vegetable peeler, shave the asparagus into long, thin strips. Transfer to a bowl and combine with rice oil and season with salt and pepper. Set aside.

  • Step 3

    Heat the rice oil in a skillet, add garlic, shallot and ginger. Cook until soft, or about 5 minutes. Place the tofu inside a food processor. Add the softened garlic, shallot and ginger together with all the other ingredients for the dressing. Run the processor until the tofu is completely silken and smooth.

  • Step 4

    Toss the noddles with the tofu sauce until thoroughly and evenly coated. Add the shaved asparagus, edamame and micro greens. Then drizzle with chili oil and garnish with lots of finely chopped spring onions, sesame seeds and pickled beets. Give it a turn of black pepper and a pinch of salt, serve immediately. Enjoy!

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