Miso Udon Noodles with Spinach and Tofu
Simple to prepare and ready in 25 minutes, this vegetarian miso noodle recipe can be eaten on its own or served as a side.
Bring a large pot of lightly salted water to a boil.
Cook udon in boiling water stirring occasionally until noodles are partially cooked 5 to 7 minutes.
Meanwhile combine butter miso paste sesame oil and honey in a wok over medium heat and cook until sizzling.
Add garlic and saute until fragrant about 1 minute.
Add tofu and cook for about 1 minute.
Drain udon noodles and add to wok with water.
Cook and stir for 3 minutes.
Add spinach and green onions; mix until spinach has wilted.
Stir in soy sauce.
Ladle into two bowls.
Drizzle with Sriracha and sprinkle sesame seeds on top.