Soba Noodles with Miso Soup and Baked Tofu
Ingredients
- Soba noodles, dry
- Edamame
- Carrot
- Bok Choy
- Tofu
Soup base
- 1/4 cup Miso paste
- 1/2 cup hot water + 6 cups water
- 2 tbs soy sauce
- 1 tbs sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 scallion, chopped
- Sesame seeds
Preparation
Line a baking sheet with a silicone baking mat and bake your tofu at 350ºF for 35-40 minutes.
In the meantime, heat up oil in a pan and toss in garlic, ginger, and scallions until fragrant.
In a bowl mix your miso paste, 1/4 cup hot water, soy sauce, and sesame oil.
Add this mixture to the pan and then add in the additional 6 cups of water.
Toss in your soba noodles and cook in this soup base according to instructions on package.
Add in your carrots and bok choy into the pan halfway through to cook everything together.
In a separate pot, steam or boil your edamame (buy shelled edamame to avoid having to shell them yourself).
When your noodles are cooked through, transfer your noodles into a bowl and divide the veggies along with the soup base.
Top off with extra scallions and sesame seeds and enjoy.
