• 8 ounces or 250 gms. Udon Noodles, cooked
• 250 gms. tofu, mashed
• 1 Tbsp. rice (shiro) or barley (mugi) miso
• 1/2 cup water
• 2 Tbsp. tahini
• pinch cinnamon and nutmeg
• 1/3 cup rice malt syrup
• 1 tsp. vanilla extract
• 1/2 cup sultanas (raisins in the USA)
• 1/2 cup dried apricots, chopped
• 1/2 cup roasted walnuts, chopped
• 1 tsp. lemon or orange rind, grated

Prepare noodles al dente — boiling only 5 minutes.
Blend tofu, miso, rice syrup, water, tahini, cinnamon, nutmeg and vanilla until smooth and creamy, approximately 2-4 minutes. Mix together noodles, tofu puree, sultanas, apricots, walnuts and grated peel. Stir well to coat evenly. Pour into an oiled baking dish. Cover and bake at 180º for 15 minutes. Remove cover and continue baking until top begins to get crusty, 5-10 minutes.