Miso Udon Noodles with Spinach and Tofu

Ingredients

• 1 (7 ounce) package dried udon noodles
• 1 tablespoon salted butter
• 1 tablespoon miso paste
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1 clove garlic, finely chopped
• 1 cup cubed tofu
• ½ cup water
• 3 cups fresh spinach
• 3 stalks green onions, minced
• 1 tablespoon soy sauce
• 1 dash Sriracha sauce, or to taste
• ¼ teaspoon sesame seeds, or to taste

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
2. Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
3. Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
4. Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.