Five Minute Miso Butter Noodles

• 2–3 cloves garlic, minced
• 1 tablespoon vegan butter, a bigger tbsp than smaller one
• salt, to taste, for the boiling water
• 200 g fresh udon noodles
• 1 head bok choy, small head, cut with hands
• 1 tablespoon white miso paste
• 1 tablespoon soy sauce
• 2 tsp maple syrup
• 2 tsp vinegar, white wine vinegar or rice vinegar
• pre-fried tofu, handful, pre-fried and pre-flavored, optional
• sesame seeds, to taste, for serving
• spring onion, to taste, for serving

Preparation

1. Step 1

   0:47
   Bring salted water to a boil for the noodles.
2. Step 2

   0:51
   Mince 2 to 3 cloves of garlic.
3. Step 3 · 2-3 minutes

   0:57
   Heat a second pan to medium heat with about a tablespoon of vegan butter. Add the minced garlic and cook for about 2 to 3 minutes.
4. Step 4

   1:07
   Add the fresh udon noodles to the boiling water together with the bok choy, using hands to cut the greens.
5. Step 5

   1:19
   Thoroughly mix the white miso paste into the garlic butter. Add 1 to 2 ladles of noodle water followed by the soy sauce, maple syrup, and vinegar. Bring to a simmer until it reaches a saucy, less liquidy consistency.
6. Step 6

   1:47
   Mix in the drained noodles and greens.
7. Step 7

   1:52
   Optionally add the pre-fried tofu, quickly heating it up. Serve topped with sesame seeds and spring onion.