• Cook the udon noodles according to package instructions. Drain and return to the cooking pot.
• Meanwhile, in a bowl or jar, whisk together the peanut butter, miso, soy sauce, and 1 tablespoon rice vinegar. Use a microplane or the smallest holes on a box grater to grate roughly 1 teaspoon of fresh ginger (can use minced ginger instead if needed.)
• Whisk to combine. Taste and add the remaining 1 tablespoon rice vinegar, if desired (I typically do 2 tablespoons, which makes it tangy.) Add water, 1 tablespoon at a time, to thin the sauce.
• Pour the sauce into the pot with the noodles, tossing to combine. The residual heat from the pot will warm the sauce, but you can turn the heat to low to warm the sauce further, as needed. Just note that as it heats the sauce thickens, so don't cook it for too long.
• Serve the noodles as desired.

Make it a meal

• While the noodles cook, press tofu for 5-10 minutes in a tofu press or by weighing it down with a heavy skillet. Cut into 1-inch cubes.
• Heat a large skillet or wok over medium-high to high heat (I use high heat only for a wok or cast iron skillet.) Drizzle with oil. Once hot, add the diced tofu and frozen mukimame. Sprinkle with salt and pepper, to taste. Optionally, add in any fresh veggies like broccoli, pepper, or mushrooms.
• Add a splash or two of soy sauce. Stir-fry the tofu and edamame until the tofu is golden and the edamame is browning. Sprinkle with 1 tablespoon nutritional yeast before turning off the heat.
• Serve the miso noodles with a portion of the tofu and edamame. Use a potato peeler to shred ribbons of carrot onto each portion, about 1 carrot per portion. Serve topped with freshly chopped cilantro. Enjoy!