3 Cozy Worthy Recipes I make on repeat!

Ingredients

• 350 g Oyster Mushrooms (mix of regular and baby king oyster, roughly chopped)
• 2 Tbsp Avocado Oil (divided: 1 Tbsp for mushrooms, 1 Tbsp for tofu)
• 1 tsp Salt (for seasoning mushrooms and tofu)
• ½ tsp Freshly Cracked Black Pepper (for seasoning mushrooms and tofu)
• ½ tsp Smoked Paprika (for mushrooms)
• ½ tsp Umami Powder (optional, adds depth to mushrooms)
• ¼ lb Fried Tofu (Bean Curd) (cut into bite‑size cubes or slices)
• 1 Tbsp Chinese Chili Paste (store‑bought or homemade)
• 1 Tbsp Miso Paste (white or yellow miso)
• 1 stalk Lemongrass (crushed with the back of a knife)
• 1 Tbsp Smoky Spicy Chili Oil (adds smoky heat to broth)
• 1 tsp Sweet Paprika
• 1 tsp Turmeric Powder
• 400 ml Coconut Cream (full‑fat canned)
• 4 cup Unsalted Vegetable Stock (or water for a lighter broth)
• 3 Tbsp Soy Sauce
• 1 Tbsp Cane Sugar
• 300 g Udon Noodles (fresh or dried, broken into bite‑size pieces if long)
• 2 Tbsp Fresh Cilantro (chopped, for garnish)
• 1 Tbsp Lemon Juice (freshly squeezed, optional finish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 400°F

2. Season and Roast Oyster Mushrooms

   In a mixing bowl, toss the chopped oyster mushrooms with 1 Tbsp avocado oil, ½ tsp salt, ½ tsp freshly cracked black pepper, ½ tsp smoked paprika, and ½ tsp umami powder (if using). Spread them in a single layer on the prepared baking sheet.

   Time: PT5M

3. Roast Mushrooms

   Place the sheet in the oven and roast for 25‑30 minutes, stirring once halfway through, until the edges are crisp and browned.

   Time: PT30M

   Temperature: 400°F

4. Prepare Crispy Tofu

   While mushrooms roast, cut the fried tofu block into bite‑size cubes. Toss with 1 Tbsp avocado oil, a pinch of salt and pepper.

   Time: PT5M

5. Roast Tofu

   Spread the tofu pieces on a second parchment‑lined sheet (or the same sheet after mushrooms are removed) and bake for 20 minutes, turning once, until golden and crisp.

   Time: PT20M

   Temperature: 400°F

6. Make the Broth Base

   Heat a saucepan over medium heat. Add 1 Tbsp Chinese chili paste and 1 Tbsp miso paste; stir‑fry for 2‑3 minutes until fragrant.

   Time: PT3M

7. Add Aromatics and Spices

   Add the crushed lemongrass stalk, 1 Tbsp chili oil, 1 tsp sweet paprika, and 1 tsp turmeric. Stir and cook for another 1 minute.

   Time: PT1M

8. Incorporate Coconut Cream and Stock

   Stir in the 400 ml coconut cream, then pour in 4 cups unsalted vegetable stock. Bring the mixture to a gentle boil.

   Time: PT5M

9. Season the Broth

   Add 3 Tbsp soy sauce and 1 Tbsp cane sugar. Reduce heat and let the broth simmer for 2‑3 minutes.

   Time: PT3M

10. Strain the Broth (Optional)

    If you prefer a perfectly smooth broth, strain it through a fine‑mesh sieve, discarding the lemongrass.

    Time: PT2M

11. Cook Udon Noodles

    Bring a pot of water to a boil, add the udon noodles, and cook according to package directions (about 3 minutes). Stir occasionally to prevent sticking.

    Time: PT5M

    Temperature: 212°F

12. Drain Noodles

    Drain the noodles in a colander and set aside.

    Time: PT1M

13. Assemble the Bowls

    Divide the cooked udon noodles among 4 bowls. Ladle about 2 cups of hot broth over each. Top with roasted oyster mushrooms, crispy tofu, and a generous sprinkle of fresh cilantro. Finish with a drizzle of lemon juice if desired.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

14 g

Carbohydrates

55 g

Fat

22 g

Fiber

6 g