Radio 305

🕒 Time: 30 minutes

🥗 Vegetarian | Easily vegan (skip egg)

🛒 Ingredients

🔹 Noodles & Toppings:

• 2 servings frozen or fresh udon noodles
• 1/2 block firm or extra-firm tofu, cubed
• 1 small bunch spinach or bok choy, chopped
• 2 green onions (aka spring onions), sliced
• Optional toppings:
  • 2 soft-boiled eggs (6½ min in boiling water)
  • Nori, corn, mushrooms, shredded carrots

🔹 Miso Broth:

• 3 cups water or vegetable broth
• 1½ tbsp miso paste (white = mild, red = stronger)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Optional for extra flavor:
  • 1 garlic clove, smashed
  • 2–3 slices fresh ginger
  • 1 dried shiitake mushroom
  • 1/2 tsp rice vinegar or a pinch of sugar

🔹 Quick Chili Oil:

• 2 tbsp neutral oil (canola, veg, grapeseed)
• 1½ tsp crushed red pepper flakes
• 1–2 garlic cloves, minced or smashed
• Pinch of salt
• Optional: sesame seeds or Sichuan peppercorns

👨‍🍳 Instructions

1️⃣ Make the Chili Oil 🔥

1. In a heatproof bowl, combine:
   • 1½ tsp chili flakes
   • 1–2 minced garlic cloves
   • Pinch of salt
   • (Optional: sesame seeds or Sichuan peppercorns)
2. Heat 2 tbsp oil in a small pan over medium heat until shimmering.
3. Carefully pour hot oil over chili mix. Stir and let cool. Set aside.

2️⃣ Cook the Tofu

1. Pat tofu dry, cut into bite-sized cubes.
2. Heat a nonstick pan with a little oil. Fry tofu until golden on most sides (6–8 minutes).
3. Optional: add a splash of soy sauce near the end for flavor.

3️⃣ Make the Miso Broth 🍲

1. In a pot, add:
   • 3 cups water or veg broth
   • Optional: smashed garlic, sliced ginger, or dried mushroom
2. Simmer gently for 5–7 minutes.
3. Remove from heat. Strain or remove aromatics.
4. In a small bowl, dissolve 1½ tbsp miso paste with a few spoonfuls of hot broth. Stir until smooth.
5. Stir miso mix back into broth.
6. Add:
   • 1 tbsp soy sauce
   • 1 tsp sesame oil
   • Optional: splash of vinegar or pinch of sugar

⚠️ Don’t boil the broth after adding miso — keep it warm only.

4️⃣ Cook the Udon & Greens

1. Cook udon noodles according to package (2–3 min for frozen/fresh). Drain.
2. Add spinach or bok choy to the hot miso broth for 1 min to wilt.

5️⃣ Assemble Your Bowls 🥢

1. Divide noodles between 2 bowls.
2. Pour hot miso broth and greens over noodles.
3. Top with:
   • Crispy tofu
   • Sliced green onions
   • 1–2 tsp chili oil

• • (Optional: soft-boiled egg, mushrooms, corn, nori)