Miso-Ginger Udon with Crispy Tofu and Bok Choy

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, umami-packed Asian noodle bowl featuring silky udon, savory miso broth, and perfectly crisped tofu. This Asian recipe (vegan, gluten-free), ready in about 45 minutes, pairs dried udon noodles, firm tofu, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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.

Ingredients

• 8 oz dried udon noodles
• 14 oz firm tofu
• 1 bunch bok choy
• 3 tbsp white miso paste
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 cloves minced garlic
• 1 tsp toasted sesame oil
• 2 tbsp neutral oil
• 1 tbsp sesame seeds

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Instructions

1. Step 1: Press tofu between paper towels for 10 minutes to remove excess water, then cut into 1-inch cubes. Heat 2 tbsp neutral oil in a nonstick skillet over medium-high heat and cook tofu cubes until golden and crispy on all sides, about 8 minutes, flipping once.
2. Step 2: While tofu cooks, trim bok choy stems and thinly slice leaves. Bring a pot of salted water to a boil, add 8 oz dried udon noodles, and cook for 6-7 minutes until tender. Drain, rinse under cold water, and set aside.
3. Step 3: In a bowl, whisk 3 tbsp white miso paste, 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, and 2 minced garlic cloves until smooth. Heat 1 tsp toasted sesame oil in a saucepan over medium heat, add the miso mixture, and simmer for 2 minutes until fragrant.
4. Step 4: Add drained udon noodles to the miso sauce, tossing to coat evenly. Stir in sliced bok choy stems and cook for 2 minutes until slightly tender. Add bok choy leaves and cook for 1 more minute until wilted. Divide into bowls, top with crispy tofu, and sprinkle with 1 tbsp sesame seeds.