Carbonara – there are few dishes so comforting, rich and naughty as this. In Japan, whenever I have had too much asian cuisine and craving something European, I go to a lovely “Italian” restaurant called Pronto and have a cheeky carbonara. Except, I am in Japan, so of course it’s not actually spaghetti, they have used a chewy udon noodle instead but the creamy cheesy sauce it comes with I was pleasantly surprised and have always made my carbonara with udon since.
This is a Miso Tasty twist on the carbonara of course, with mashed tofu and miso paste as the basis of the sauce, it is creamy and deeply rich at the same time. It takes just 10 minutes to make and has become my quick-go to working from home lunch.
Simply put the udon into a simmering pot of water for 2 minutes, do not boil – you just want to soften and warm up the udon rather than boiling it, as it will lose its texture. Drain.
In a mixing bowl, with a large whisk, mix together the rest of the dressing ingredients – the cream cheese, Miso Tasty Soft Craft Tofu, 1 egg, garlic and red miso paste. You will have a pale caramel sauce with bit of tofu. For a smoother sauce, you can blitz all the ingredients in a smoothie/food processor, but texture is also great too if you don’t want to blend the tofu down further.
Using a pair of tongs, add the udon noodles to the bowl with the sauce and lightly toss to coat the noodles; the sauce will coat it and the heat from the noodles will gently cook the eggy sauce.
To serve, sprinkle on sesame seeds and seaweed, and if you like, a raw egg yolk. Grab a fork and enjoy!
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