Chili Coconut Miso Udon

This meal is so tasty! It’s full of fresh ingredients and fragrant spices. Veggies and noodles can be swapped out based on your preferences.

We used both miso paste and the Okazu chili miso sauce (mild spice). If using Sambal or other hot pepper paste, be aware this will increase the spice level.

We topped ours with scallions, shimeji mushrooms, black sesame seeds, fried onions, fresh basil, and roasted peanuts.

This recipe has been UPDATED since first posted.

INGREDIENTS:

1 -2 tsp + 2 tbsp + 2 tbsp coconut oil, divided

1 medium onion, diced small, divided

1 pkg extra firm tofu

1/2 head of broccoli, cut into florets (substitutes: bok choy, cabbage, snow peas)

2 large carrots, sliced

2 - 3 tsp miso paste

2 - 3 tsp Okazu chili miso (or sambal, hot pepper paste + 1 tbsp sesame oil)

2 - 3 tsp fresh ginger, minced

2 - 3 cloves garlic, minced / pressed

2 - 3 tbsp tamari / soy sauce

1 - 2 tsp agave syrup (or maple syrup, coconut sugar, cane sugar)

1/2 tsp turmeric


1/2 tsp paprika

1 carton (4 cups) vegetable broth

1 can coconut milk

juice from 1/2 a lime

1 package of udon noodles (or soba noodles, rice noodles, rice)

Garnish suggestions:
Scallions, mushrooms, fresh basil, sesame seeds, roasted peanuts, bean sprouts, etc.

METHOD:

1 - In a small frying pan, heat 1 - 2 tsp coconut oil. Add half of the diced onions. Sauté on low-medium heat, stirring every so often until onions are brown and caramelized, approx. 15 minutes. Remove from heat set aside.

2 - While doing that, drain and pat dry the tofu, then cut into strips. In a large frying pan, heat 2 tbsp coconut oil. Fry the tofu pieces on medium heat, turning to crisp up each side, approx. 10 - 15 mins. Remove from heat, place tofu on paper towel lined plate and set aside. Chop up your veggies - broccoli, carrots, green onion.

3 - In a medium-large saucepan on low-medium heat, add 2 tbsp coconut oil and the remaining half of diced onions. Stir and cook until translucent, approx. 5 minutes. Add miso paste, Okazu Chili Miso (or sambal), fresh minced ginger, minced / pressed garlic, tamari, agave syrup, turmeric and paprika. Stir into a fragrant paste and sauté 2 minutes.

4 - Add vegetable broth and coconut milk. Bring to a boil, then reduce heat and let simmer for 10 - 15 minutes. Add broccoli and carrots, let simmer 5 - 7 minutes until veggies are cooked to your preference. Add lime juice.

5 - Since udon noodles are often pre-cooked and only require warming, we simply added the desired portion to each serving bowl and poured the hot soup over the noodles to warm them. Add crispy fried onions, cooked tofu, and desired garnishes. Enjoy!


Makes: 3-4 servings

Prep Time: 10 - 15 minutes

Cook Time: 45 minutes - 1 hour

Store Leftovers: Air-tight container, in the fridge

Lasts: 4 - 6 days