Recipes

One-Pot Udon with Greens & Tofu

This one-pot udon is a simple, warming bowl built around a light broth, plenty of greens and soft cubes of tofu. The flavours come from ginger, garlic and mushrooms rather than salt, keeping it heart-healthy without feeling bland. It’s filling but not heavy, making it a good option for cold January days. The whole dish comes together in one pot, making it easy to cook and easy to clean up.

Method

1. In a large pot, add the stock, onion, garlic, and ginger. Bring to a simmer and cook for 5 minutes until fragrant.
2. Add the mushrooms and tofu. Simmer for 5–7 minutes so the tofu warms through and absorbs flavour.
3. Add the udon noodles straight into the pot. Simmer according to pack instructions (usually 8 minutes if using dried). Stir occasionally to prevent sticking.
4. Add the pak choi, carrot, and spinach. Cook for another 2–3 minutes, until just wilted.
5. Stir in the tamari and lemon juice. Ladle in to bowls and top with the spring onions and sesame seeds.