Coconut Dashi Udon

Coconut dashi broth is the perfect vessel for slurpable udon and tender tofu.

5 from 14 votes

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 595kcal

1 tablespoon neutral oil
8 ounces cremini mushrooms, wiped clean, trimmed, and sliced
2- inch piece of ginger, peeled and minced; or use 2 teaspoons jarred minced ginger
4 scallions, minced; white and green parts kept separate
6 cups water
¼ cup low sodium soy sauce, plus more to taste
2 teaspoons sesame oil
1 tablespoon dashi granules
1 pound firm tofu, pressed and cut into cubes
14.5- ounce can full-fat coconut milk
8.8 ounces dry udon or 32 ounces fresh or frozen udon; weights may vary slightly depending on the brand
5 ounces baby spinach
Salt to taste

Heat 1 tablespoon neutral oil in a large pot. Once hot, add the mushrooms and cook for 8–10 minutes until golden brown. Season with a pinch of salt.
Add the ginger and scallion whites to the mushrooms and cook for 1 minute until fragrant.

Pour in the water and bring to a boil. Reduce the heat and stir in the soy sauce, sesame oil, and dashi granules. Taste the broth and add more soy sauce or dashi if needed.
Add the cubed tofu and coconut milk and simmer for 20 minutes.

Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain into a colander, rinse, and divide between four bowls.

Taste the broth and adjust the seasonings. Stir in the spinach and simmer for 5 minutes. Turn off the heat.

Ladle the broth over the cooked noodles. Sprinkle the minced scallion greens on top. Garnish with chili oil, shichimi togarashi, and sesame seeds if you like. Enjoy!

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