Constraint Kitchen

Ingredients

• 2 portion udon noodles
• 1.5 tbsp miso paste
• 3 cup vegetable broth
• 200 g firm tofu
• 2 cup spinach

Substitutions

• Use ramen noodles if udon is unavailable.
• Swap tofu for a soft-boiled egg if vegan is not required.

Steps

1. Bring broth to a simmer and whisk in miso.
2. Add tofu and noodles and cook until the noodles are tender.
3. Stir in spinach until wilted and serve hot.

Storage and reheating

Storage: Keep broth and noodles together for up to 2 days.

Reheating: Reheat gently; add extra water if the broth thickens.