Asian Miso Udon Noodles with Baked Tofu and Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A savory, umami-packed udon noodle dish with baked tofu, spinach, and a rich miso-based broth. This asian-inspired pasta (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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 25 min Serves 2 Asian cuisine 390 cal/serving

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Ingredients

200g udon noodles
200g tofu
2 tbsp miso paste
150g spinach
1 tbsp soy sauce
1 tbsp mirin
1 tsp sesame oil

Equipment for this recipe

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Instructions

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.
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.
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.
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.
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.

Frequently asked questions

How long does Asian Miso Udon Noodles with Baked Tofu and Spinach take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Asian Miso Udon Noodles with Baked Tofu and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep udon noodles from drying out.

Can I substitute ingredients in Asian Miso Udon Noodles with Baked Tofu and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Asian Miso Udon Noodles with Baked Tofu and Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Asian Miso Udon Noodles with Baked Tofu and Spinach vegetarian?

Yes — this recipe is tagged vegetarian, dairy-free, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.