Soy-Free Miso Chili Udon

25 mins, easy, Serves 2
Indulge in the fusion of Japanese and Western flavors with this exquisite dish that will take your taste buds on a romantic journey. This Vegan and Soy-Free Japanese Inspired Chili Miso Udon is a harmonious blend of sweet and spicy flavors that will delight your senses and leave you feeling fulfilled. The rich miso sauce, infused with a spicy chili kick, is the perfect complement to the thick and chewy udon noodles, while the Baked Sriracha Fava Tofu adds a zing of spice to the meal.
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Use your Soy-Free Fava Tofu of choice for this recipe. We wanted some spice so we used the Baked Sriracha Fava Tofu.



  • 1 serving udon noodles
  • 1 tbsp garlic - minced
  • 1 block of Big Mountain Foods Baked Sriracha Fava Tofu
  • 1 tbsp Kewpie Japanese mayo
  • 1 tbsp miso paste
  • 1.5 tsp sugar
  • 1 tbsp chili oil
  • 1.5 tbsp water
  • 1/2 tsp light soy sauce


  1. Thaw udon noodles by soaking them in water or boiling it for a minute or two. Set aside for later
  2. For the sauce, mix the mayo, miso paste, sugar, chili oil, water, and soy sauce in a small bowl
  3. Heat up a pan with a little bit of oil over medium heat and add garlic. Sauté for 30 seconds then add the Sriracha tofu
  4. Once the tofu becomes a little crispy, add the sauce and stir for 30 seconds. 5. 6. Once it starts simmering, add the udon
  5. Stir until well combined and taste for seasoning and adjust accordingly.
  6. Serve while it's hot
  7. Add roasted seaweed/furikake to garnish and enjoy!

If needed, use chickpea miso, Kewpie Vegan Japanese Mayo, and tamari as alternatives for the ingredients listed.