Creamy Chicken Miso and Sesame Tofu Udon
Creamy chicken miso tofu udon made with silken tofu, miso paste, Chinese sesame paste, and ground chicken. An easy, delicious, high-protein noodle recipes perfect for busy weeknights!
Ingredients
For the Chicken
- Cooking oil
- 1 lb ground chicken
- 5 cloves garlic, minced
- 2 tsp ginger, grated
- 2 green onions, white and green parts separated
- 2 tbsp light soy sauce
- 3 tsp dark soy sauce
- 2 tbsp oyster sauce
For the Miso & Sesame Tofu Sauce
- 1 pack (14 oz) silken tofu
- 2 tbsp white miso paste
- 1 tbsp Chinese sesame paste
- 1 tbsp soy sauce
- 2 tsp mirin
For Serving
- 4 pack frozen udon noodles, I used frozen noodles but you can also use fresh udon
- Green onions, green part, for garnish
- Sesame seeds, for garnish
Instructions
- Cook the udon noodles according to the package instructions. Once cooked, drain well and set aside.
- In a blender, add the silken tofu, soy sauce, white miso paste, Chinese sesame paste, and mirin. Blend until completely smooth and creamy. Taste the sauce and adjust if needed. Set aside.
- Heat a large skillet or pot over medium-high heat and add a drizzle of cooking oil.
- Add the white parts of the green onions, minced garlic, and grated ginger. Sauté for about 30 seconds until fragrant.
- Add the ground chicken and cook, breaking it apart with a spatula, until browned and fully cooked.
- Add the light soy sauce, dark soy sauce, and oyster sauce. Stir everything together and cook for another 1–2 minutes until the chicken is well coated and flavorful. (*If you prefer a thicker chicken topping, mix 1 teaspoon cornstarch with 2 teaspoons water to make a slurry. Stir it into the chicken and cook until the sauce thickens)
- To assemble the bowl: Add the cooked udon noodles to a serving bowl. Pour the creamy miso sesame tofu sauce over the noodles and top with the seasoned ground chicken.
- Garnish with chopped green onions and sesame seeds. Serve immediately and enjoy!
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