Easy Udon Noodles with Tofu, No-Cook Broth & Chili Oil

The first week of school always brings its own kind of madness.

New wake-up times, new timetables, school bags to check, uniforms to organise, and, of course, the never-ending question of what to pack in the school tiffin. For the past few days, every time I have stepped into the kitchen, I somehow seem to be preparing something for the children rather than myself.

We are all still settling into our new routines, so elaborate lunches have definitely not been happening.

That’s exactly how these easy udon noodles with tofu and chili oil came together.

I wanted something warm and comforting but didn’t really want to cook another proper meal. So instead of making a broth on the stove, I simply added the hot water from the freshly cooked udon noodles to a mixture of soy sauce, sesame oil, and spring onions.

That’s it.

The hot noodle water instantly turns the mixture into a light, savoury broth. Add the udon, top with tofu, drizzle generously with chili oil, and lunch is ready.

Simple, cosy, and exactly what I needed.

Serves: 1
Prep time: 5 minutes
Cooking time: 5 minutes

Ingredients

• Udon noodles, around 180–200 g (1 packet)
• Firm tofu, cubed or sliced, 100–120 g
• Soy sauce, 1½ tablespoons
• Sesame oil, 1 teaspoon
• Freshly grated ginger, 1 teaspoon
• Garlic clove, finely minced, 1 small
• Rice vinegar, 1–2 teaspoons
• Finely sliced spring onions, 2 tablespoons
• Hot udon cooking water, ½–¾ cup
• Chili oil, or to taste, 1–2 teaspoons
• Sesame seeds, for garnish
• Extra spring onions, for serving

Method

1. In your serving bowl, combine the soy sauce, sesame oil, grated ginger, minced garlic, rice vinegar, and sliced spring onions.
2. Cook the udon noodles according to the packet instructions. Before draining, reserve around ½ to ¾ cup of the hot noodle cooking water.
3. Pour the hot noodle water directly over the soy sauce mixture and stir well. The heat gently mellows the raw garlic and ginger while releasing all those lovely aromas from the sesame oil and spring onions.
4. The rice vinegar adds just enough acidity to keep the broth fresh and balanced. Add the drained udon noodles to the broth and gently toss.
5. Arrange the tofu over the noodles, then finish with a generous drizzle of chili oil, extra spring onions, and sesame seeds. Serve immediately while hot.