Recipes

One-Pot Udon with Greens & Tofu

Name: One-Pot Udon with Greens & Tofu
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2
Ingredients: ["1 litre low-salt vegetable stock","1 small onion, thinly sliced","2 cloves garlic, sliced","1 thumb sized piece ginger, grated","150g mixed mushrooms, sliced","200g firm tofu, cubed","200g wholewheat udon noodles","1 small pak choi, cut into think strips","100g spinach","1 carrot, cut into matchsticks","2 tbsp tamari","1 tbsp lemon juice","2 spring onions, sliced","1 tsp sesame seeds"]

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

2 servings

Fibre source, High protein, Low salt, Low saturated fat, Low sugar

Dairy Free, Vegan, Vegetarian

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

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