• 800 g fresh cooked or vacuum-sealed udon noodles (or 300 g dried)
• extra-virgin olive oil
• 1 leek, white and green parts sliced and washed well
• 2 garlic cloves, finely chopped
• 450 g assorted mushrooms, such as shiitake, oyster, enoki, swiss brown or button, cut in half or torn
• 15 ml black vinegar or soy sauce/tamari
• sea salt and black pepper
• green onion (shallot), finely sliced

Tofu cream

• 450 g block of firm tofu, drained and roughly crumbled
• 1 garlic clove, roughly chopped
• 30 ml white (shiro) miso
• 5 ml sea salt
• black pepper
• 125 ml water