Asian Miso Udon Noodles with Baked Tofu and Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory, umami-packed udon noodle dish with baked tofu, spinach, and a rich miso-based broth. This Asian-inspired pasta recipe (vegetarian, dairy-free), ready in about 40 minutes, pairs udon noodles, tofu, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Asian cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 200°C (400°F). Cut tofu into 2cm cubes, press for 15 minutes to remove moisture. Toss with 1 tsp sesame oil and 1/2 tsp salt. Spread on a parchment-lined baking sheet and bake for 25 minutes, flipping halfway, until golden and crispy. Tip: Pressing tofu helps it brown better and absorb flavor.
  2. Step 2: Heat a large non-stick pan over medium-high heat. Add 1 tbsp soy sauce and 1 tbsp mirin, then add 150g spinach. Stir-fry for 3-4 minutes until wilted and bright green, stirring frequently. Tip: Don’t overcook spinach—its texture should remain tender-crisp.
  3. Step 3: Bring a large pot of salted water to a boil. Add 200g udon noodles and cook for 6-8 minutes, or until al dente (firm but not hard). Drain and rinse under cold water to stop cooking. Tip: Rinsing prevents noodles from becoming gummy.
  4. Step 4: In a large bowl, combine cooked udon noodles, baked tofu, and sautéed spinach. Add 2 tbsp miso paste, 1 tbsp soy sauce, and 1 tbsp mirin. Stir well until the miso paste dissolves and the noodles are evenly coated. Tip: Adjust seasoning with additional miso or soy sauce if desired.
  5. Step 5: Transfer the mixture to a serving bowl or individual plates. Garnish with a drizzle of sesame oil and a sprinkle of chopped green onions (if using), and serve immediately. Tip: For extra richness, add a spoonful of tahini or sriracha before serving.

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