Ingredients

For the Tofu

• 1 block extra firm tofu

• 1 tbsp / 15 ml olive oil

• ¼ cup / 60 ml teriyaki sauce

• 1 clove garlic, grated

For the Beef

• 1.5 lbs / 680 g beef, thinly sliced

• Salt and black pepper to taste

For the Miso Peanut Broth

• 3 tbsp red curry paste

• 3 tbsp white miso

• 4–6 tbsp peanut butter

• 6 tbsp / 90 ml reduced sodium soy sauce

• 3 tbsp brown sugar

• 4½ cups / 1.06 L chicken or vegetable broth

• 3 cans / 42 oz / 1.25 L full fat coconut milk

• 6 cloves garlic, minced

• 1 medium yellow onion, diced

• 1 tbsp / 15 ml olive oil

For the Noodles & Greens

• 3 packages udon noodles

• 1 head bok choy, leaves separated

For Garnish

• Green onions, sliced

• Chili crisp

Additional Notes

Broth: The soup base came out a little heavy for me, though that's likely because I tripled the recipe. It was still great — I personally just prefer a less rich broth, which might be a hot take, but that's how I like my soup.

Noodles: This works with any noodle. I used udon because that's my preference — use whatever you like.

Spice: I added red pepper flakes and hot sesame oil to mine. I like spicy food so it was a no-brainer, but it's completely optional.

Method

1. Prep the Tofu: Press the tofu with paper towels to remove excess water. Grate on the medium/large holes of a box grater.

2. Crisp the Tofu: Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Add the grated tofu and sauté for 10–15 minutes until golden and lightly crisped.

3. Sauce the Tofu: Add the teriyaki sauce and grated garlic to the tofu. Sauté for another 5–10 minutes until caramelized. Transfer to a separate bowl and wipe out the pan.

4. Cook the Beef: In the same pan over medium-high heat, sear the thinly sliced beef in batches, seasoning with salt and pepper, until browned. Set aside.

5. Build the Broth: In the same pan, heat 1 tbsp olive oil over medium heat. Add the onion and cook until softened, about 3–4 minutes. Add the garlic and cook for 1 minute until fragrant. Add the curry paste, miso, peanut butter, soy sauce, and brown sugar. Work everything together into a thick paste. Pour in the coconut milk and broth and whisk until fully incorporated. Simmer for 5–10 minutes until slightly thickened and creamy.

6. Cook the Noodles & Bok Choy: Cook the udon noodles in a separate pot of boiling water according to package instructions. Add the bok choy to the broth during the last 2–3 minutes of simmering until just wilted. Drain the noodles and add directly to the broth. Simmer for 1–2 minutes until the noodles are well coated.

7. Serve: Ladle into bowls and top with the teriyaki tofu, seared beef, green onions, and chili crisp.