Good for:
Plant based
One
of your five-a-day
World food:
Japanese
Nutrition per serving
Calories (kcal)
495
Fat (g)
16.0
Carbs (g)
65.0
Protein (g)
26.0
Salt (g)
2.5
Sugar (g)
5.0
Ingredients
5
tbsp
Miso Paste
2
tbsp
Soy Sauce
1
Inch
Ginger (1 inch piece grated)
12
Shiitake Mushrooms
225
g
Tofu (smoked, cut into 4 slices)
2
tbsp
Tamari (or liquid aminos)
250
g
Soba Noodles
16
Ears Baby Corns
1
tbsp
Vegetable Oil
8
Pak Chois (baby, 8 leaves)
200
g
Bean Sprout (ready to eat, (if they’re not labelled ready-to-eat, cook thoroughly until steaming hot throughout))
2
Chilis (red chilies, finely sliced on an angle)
2
Spring Onions (finely sliced on an angle)
4
tbsp
Seaweed (crispy)
2
tbsp
Sesame Seeds
1
tbsp
Sesame Oil (to finish)
Method
- In a large saucepan, mix the miso, 1.5 liters of water, soy sauce, ginger, and shiitake. Stir, then
simmer for 5 minutes. - Meanwhile, put the smoked tofu in a shallow bowl and pour the tamari sauce. Flip the tofu slices and make sure they are well soaked on both sides.
- Boil a pan of salted water. Place in the soba noodles, boil and cook for about 5 minutes until
tender. - Put in the baby corn to the miso mixture and cook for additional 4 minutes.
- In a non-stick frying pan, heat the oil over high heat. Remove the tofu from its bowl. Shake off excess tamari sauce and set it aside. Arrange the tofu in the frying pan and cook until browned, 2-3 minutes on each side. Pour in the reserved soy sauce or liquid aminos to the pan and reduce to a glaze. Take off from the heat.
- Drain them in a colander as soon as the noodles are cooked and rinse in cold water. Transfer
equally between four serving bowls. Mix in the pak choi to the miso broth and take off from the heat. - Place evenly the pak choi, baby corn, and beansprouts between the bowls.
- Pour the miso broth and place the tofu.
- Sprinkle with the chilies, spring onions, crispy seaweed, and sesame seeds. Drizzle some sesame oil and serve warm.
