Honey Miso Udon: Cooking for Wellness at NYU Langone

Опубликовано: 04 Июнь 2025
на канале: NYU Langone Health

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This month on Cooking for Wellness at NYU Langone, Chef Jeff Held steps aside for the winners of last fall's employee plant-based recipe challenge. Energy and Sustainability Specialist Jocelyn Gan and Energy and Sustainability Director Jenna Agins prepare an Asian dish, Honey Miso Udon.

Honey Miso Udon
Serves 4

Ingredients

For the Tofu
1 block extra firm tofu, pressed, and cut into 1-inch cubes
1⁄2 tablespoon light soy sauce
1 teaspoon garlic powder
1 teaspoon smoked paprika
1⁄2 teaspoon salt
2 teaspoons cornstarch
1⁄3 teaspoon ground black pepper
1⁄2 teaspoon sesame oil

For the Udon
1 pound udon noodles
vegetable oil
8 baby bok choy, quartered
pinch salt
6 cloves garlic, minced
8 ounces baby bella mushrooms, sliced
3 tablespoons red miso paste
2-inch piece of ginger, grated
3 tablespoons local honey
2 spring onions, sliced, and separated by white and green parts
5 tablespoons soy sauce
5 tablespoons sesame oil
toasted sesame seeds
red pepper flakes

Preheat your air fryer to 400°F. Place the tofu cubes in a bowl and coat with light soy sauce, then mix in the garlic powder, smoked paprika, salt, cornstarch, pepper, and sesame oil. Add to the air-fryer basket, making sure the cubes aren’t crowded. Cook for 12 minutes, flipping the cubes at the halfway point.

Bring a pot of water to a boil and cook udon for 2 minutes, or 1 minute less than the cooking time recommended on the package. The noodles should be slightly undercooked. Be sure to break apart the udon while it is boiling.

Set a large pan over medium high heat and add vegetable oil. When the oil is hot, add the baby bok choy, a pinch of salt, and a splash of water. Cover and let sit for 5 minutes. Do not move the pan.

Uncover the pan and increase the heat to high. When one side of the baby bok choy is charred, flip to let the other side char, and then set aside.

As the baby bok choy cooks, add vegetable oil to a wok set over medium heat. When the oil is hot, add the minced garlic and sliced mushrooms. Stir until fragrant, approximately 2 minutes, and then add the miso paste, ginger, honey, white parts of the spring onion, soy sauce, sesame oil, and a splash of water. Stir until the sauce is fully integrated and starts to bubble. Reduce heat to low. Add the cooked udon straight from the pot to the wok. Stir to integrate for 1 minute.

Serve the udon with the charred baby bok choy and air fried tofu. Sprinkle with the green parts of the spring onion, roasted sesame seeds, and red pepper flakes to taste.