Udon with roast pumpkin, spinach, tofu and zucchini

Jacqueline Alwill

Brown Paper Nutrition

The weather turned from summer to winter literally overnight here in Sydney which called for udon and veggies for dins – one of my favourite winter meals. Quick, satisfying, wholesome, warming, abundance of beautiful nutrients.

I made the broth from my recipe HERE minus the mushrooms for this one. The mushrooms are truly delicious, add valuable sources of Vitamin D and contain immune supportive nutrients but as they weren’t on hand today I’ve omitted and it’s still scrumptious. If you can however, keep some dried shiitake in the pantry for noodle / broth bowls like these.


Serves 2

300g pumpkin cut into 6 wedges

1 teaspoon extra virgin olive oil

180g dried udon or buckwheat noodles

100g zucchini, sliced into 1cm thick coins

300g firm tofu, cut into 1-2 cm cubes

2 cups (60g) baby spinach

1 tablespoon walnuts, broken

1 tablespoon sesame seeds

1 tablespoon gomaiso / chopped toasted seaweed / Japanese furikake seasoning (or omit this if not on hand)



Place pumpkin on tray lined with greaseproof paper, drizzle with olive oil, toss to coat and cook for 20 minutes in 200C oven. Whilst the pumpkin is cooking, get the broth simmering on the stove in a big pot. Bring another pot of water to the boil, cook udon / soba noodles, drain and set aside. When pumpkin is almost ready, simmer  the zucchini and tofu in the broth to heat it. When ready to serve, pop noodles into a big bowl, followed by the spinach so the hot broth wilts the spinach. Spoon zucchini and tofu into the bowl, followed by the pumpkin. Pour broth over the top. Sprinkle with sesame, walnuts and green tops from the spring onion. Season with gomaiso/toasted seaweed/Japanese furikake seasoning and enjoy!