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Miso Udon Bowl with Roasted Sweet Potato & Tofu – vegetarian recipe
Stav Kogan

Miso Udon Bowl with Roasted Sweet Potato & Tofu

A comforting, soul-warming Miso Udon Bowl featuring a symphony of flavors from roasted sweet potato, umami-packed miso broth, and nutrient-rich sea vegetables like wakame and dulse.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 serving
Calories: 228
Ingredients Method Nutrition

Ingredients
  

  • 1 large sweet potato, peeled and diced into ½-inch pieces
  • 1 Tbsp (15 ml) extra virgin olive oil
  • 1 tsp (5 ml) grated ginger
  • 12 oz (340 g) udon noodles
  • 4 cups (950 ml) low-sodium mushroom broth, vegetable broth or a combination
  • 2 Tbsp (30 ml) red miso
  • 1 Tbsp (15 ml) low-sodium soy sauce or tamari
  • 4 cups (950 ml) fresh baby spinach
  • 1 Tbsp (15 ml) cut wakame (dried seaweed)
  • 1/3 cup (80 ml) dried dulse (strips)
  • 4 scallions, thinly sliced crosswise, divided
  • 8 oz (225 g) firm tofu, drained and diced into ½-inch cubes
  • 2 oz (57 g) enoki mushrooms, root ends trimmed
  • Sesame oil and sambal oelek, for serving
  • For a richer, more complex broth, use a combination of mushroom and vegetable broths.
  • To avoid destroying its beneficial probiotics, never boil miso. Add it at the end of cooking over low heat.
  • For a firmer texture and extra flavor, pan-fry or bake the tofu cubes until golden before adding them to the soup.
  • Feel free to add other vegetables like bok choy, shiitake mushrooms, or edamame along with the spinach.

Method
 

  1. Preheat your oven to 425°F / 215°C. On a baking sheet, toss the diced sweet potato with olive oil and grated ginger.
  2. Roast for 15 to 20 minutes, until golden brown and tender.
  3. While the sweet potato roasts, cook the udon noodles according to package directions.
  4. Drain, rinse with cold water to prevent sticking, and set aside.
  5. In a large pot, combine the broth and 4 cups / 950 ml of water.
  6. Bring to a simmer over medium heat.
  7. In a small bowl, whisk the miso with a few tablespoons of the warm broth until smooth, then stir it back into the pot along with the soy sauce or tamari.
  8. Stir in the spinach, wakame, dulse, and half of the sliced scallions.
  9. Add the roasted sweet potato and diced tofu, and let it all simmer for about 1 minute to heat through and wilt the spinach.
  10. To serve, divide the cooked noodles among 5 bowls. Ladle the hot soup over the noodles.
  11. Top with fresh enoki mushrooms and the remaining scallions.
  12. Drizzle with sesame oil and add a spoonful of sambal oelek for a touch of heat, if desired.

Nutrition

Calories: 228kcalCarbohydrates: 31gProtein: 8gFat: 7g

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