The Cooking Chronicles: Udon with Tofu and Spinach

The second recipe I had my eye on that employed the tofu and spinach leftover from our salad the night previous can be found in the June/July issue of Food Network Magazine. Having never cooked with udon noodles before, the dish of udon with tofu and Asian greens caught my eye.

I wanted a broth more substantial than fortified cooking water, so heated up about three-quarters of a cup of chicken soup for each of us to serve as a base. Other than that, I followed the instructions fairly closely. I had forgotten how fragrant simmering sesame oil could be (as I seared the slices of tofu), and as it perfumed the kitchen, it set up a wonderful anticipation for the meal.

Udon with Tofu and Asian Greens

Mack much preferred the tofu in this dish, though as a whole, most warm meals would win his vote over cold salads any day. He especially liked the wilted spinach greens, and the spicy kick from the chili flakes. I was happy with how easy the meal was to prepare, and though we copped out with pre-cooked udon this time, I wouldn’t hesitate to take the extra effort for uncooked udon noodles next time.

This recipe is definitely a keeper in our kitchen!