Creamy Coconut Udon with Mushroom
Serves
3
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
10.6 oz (300 g) block firm tofu, drained, cut into bite-sized pieces
3 shallots, finely sliced
2 garlic cloves, crushed or grated
¾ inch (2 cm) piece ginger, peeled, grated
7 oz (200 g) mushrooms
3 tbsp brown rice miso paste
14 fl oz (400 ml) lite coconut milk
1 pt (500 ml) hot vegetable stock
3.5 oz (100 g) dry udon noodles
5 oz (150 g) baby spinach, roughly chopped
2 limes, zested, juiced
Nutrition
(Per Serving)
Calories
481
Fats
25 g
Protein
21 g
Carbs
43 g
Instructions
- Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add tofu and cook for 10 to 12 minutes, turning occasionally, until golden and crispy. Set aside on kitchen paper.
- In large wok, heat 1 tablespoon olive oil over medium-high heat. Add shallots, garlic, ginger, and mushrooms, cooking for 8 to 10 minutes until soft and fragrant.
- Stir in miso paste, coconut milk, and vegetable stock. Bring to boil, then add udon noodles. Cover and cook for 8 to 10 minutes or until noodles are tender.
- Add spinach and cooked tofu to saucepan. Stir through and divide mixture between bowls.
- Garnish with lime juice and zest. Season to taste with salt and pepper. Serve warm.