Creamy Chicken Miso and Sesame Tofu Udon

by Christian Ou on August 16, 2026

Creamy, savory, and packed with protein, this Chicken Miso & Sesame Tofu Udon is an easy weeknight meal that comes together with minimal effort. The secret is blending silken tofu directly into the sauce—it creates a creamy, luscious texture while adding extra protein without needing heavy cream.

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If you love creamy noodles but want something a little lighter and more nutritious, this recipe is for you. The combination of savory ground chicken, silky tofu, white miso, and Chinese sesame paste creates a rich and flavorful sauce that coats every bite of chewy udon noodles.

And the best part? You don’t need cream to make a creamy sauce. Blending silken tofu with miso, sesame paste, soy sauce, and mirin creates an incredibly smooth and creamy sauce that’s easy to make and packed with protein!

Like my Egg Tofu & Minced Beef Gravy, this is also a high-protein recipe, with protein coming from both the ground chicken and tofu. Tofu is a great plant-based source of protein and contains all nine essential amino acids, making it an easy ingredient to add to everyday meals.

Ingredient List

Silken tofu – this is the KEY ingredient for making the sauce creamy without using heavy cream. I recommend using silken tofu because it blends easily into a smooth, silky sauce while adding extra protein.
White miso paste – this adds a deep umami flavor and subtle sweetness to the tofu sauce. I prefer white miso because it has a milder flavor that works really well with the sesame paste and doesn’t overpower the dish.
Chinese sesame paste – this is what gives the sauce its rich, nutty sesame flavor. You can substitute with tahini, but Chinese sesame paste has a stronger roasted sesame flavor that I personally prefer for this recipe.
Ground chicken – I use ground chicken because it cooks quickly and makes this an easy weeknight meal. You can substitute with ground turkey, pork, or beef depending on what you have on hand.
Light soy sauce – this adds saltiness and savory umami to both the chicken and tofu sauce. Start with the recommended amount and adjust to taste since different soy sauces can vary in saltiness.
Dark soy sauce – this gives the chicken a deeper color and richer flavor. You don’t need much because dark soy sauce is more concentrated than regular soy sauce.
Oyster sauce – this is my go-to ingredient for adding extra umami and a subtle sweetness to the ground chicken. It makes the chicken topping much more flavorful without needing a long list of seasonings.
Garlic & Ginger – these are the aromatics that give the chicken so much flavor. I recommend using fresh garlic and freshly grated ginger whenever possible because they make a noticeable difference in the final dish.
Mirin – this adds a little sweetness to balance the salty miso and soy sauce. It also helps round out the flavors in the creamy tofu sauce.
Udon noodles – I love using udon because the thick, chewy noodles hold onto the creamy sauce really well. Fresh or frozen udon both work great, so use whichever is easiest to find.
Green onions – I like to separate the white and green parts. The white parts are cooked with the garlic and ginger to build flavor, while the green parts are added at the end for a fresh, slightly crunchy finish.

See recipe card below for a full list of ingredients and measurements.

How To Make Creamy Chicken Miso & Sesame Tofu Udon

how to make viral Creamy Chicken Tofu Udon

Cook the udon: Prepare the udon noodles according to package instructions. Drain and set aside.

Blend the sauce: Add silken tofu, soy sauce, white miso, Chinese sesame paste, and mirin to a blender. Blend until smooth and creamy.

Cook the meat: Sauté garlic, ginger, and the white parts of the green onions until fragrant. Add ground chicken and cook until browned. Stir in light soy sauce, dark soy sauce, and oyster sauce. Cook until well combined.

Assemble and serve: Add udon to a bowl, pour the creamy tofu sauce over the noodles, and top with the chicken. Garnish with green onions and sesame seeds.

Substitutions & Variations

Protein: you can use ground turkey, pork, beef, or shrimp instead of ground chicken.
Tofu: silken tofu works best for the creamy sauce, but you can use soft tofu if that’s what you have on hand. I do not recommend medium or firm tofu.
Sesame paste: Chinese sesame paste can be substituted with tahini, although the flavor will be a little milder.
Noodles: udon noodles can be swapped for ramen, wheat noodles, rice noodles, pasta, or your favorite noodles.
Vegetables: add bok choy, mushrooms, spinach, edamame, or broccoli for extra vegetables.
Spicy: add chili oil, chili crisp, sriracha, or chopped fresh chilies for a spicy kick.
Garnish: finish with green onions, sesame seeds, cilantro, or extra sesame oil.
Vegetarian: skip the chicken and use mushrooms, edamame, or crispy tofu instead. Use vegetarian oyster sauce for a fully vegetarian version.

Storage & Reheating

To Store: Leftover udon can be stored in an airtight container for up to 3-4 days.

To Reheat: Microwave in a microwave-safe bowl until warm.

Tips for Success

Blend the Tofu Until Completely Smooth – For the creamiest sauce, blend the tofu for at least 30–60 seconds. A high-speed blender will give you an especially smooth texture.
Use Silken Tofu – Silken tofu has a high moisture content and soft texture, making it ideal for blending into creamy sauces.
Don’t Cook or Boil the Tofu Sauce – The tofu sauce doesn’t need to be boiled. If you’re warming it, use low heat to prevent the sauce from becoming grainy or curdle.

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram so I can see your creations!