Udon Noodles With Creamy Miso Tofu Dressing
- ★★
- ★★
- ★★
- ★★
- ★★
- Recipe Card
Recipe Card
For the Noodles
ingredients
- 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
ingredients
- 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
ingredients
- 1 pickled beets
- green onion, finely chopped, for garnish
- sesame seeds, for garnish
- chili oil, for garnish
Method
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!