Soba noodles with miso-marinated tofu and vegetables

Based on 11 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g soba noodles
1 tbsp miso paste
150 g smoked tofu
1 head broccoli
red chili pepper
1 clove garlic
bok choy
2 tbsp toasted sesame oil
2 tbsp tahini
1 tbsp rice syrup
2 tbsp mirin
lemon (juice)
½ tsp Dijon mustard
2 tsp Sriracha
4 tbsp soy sauce
4 tbsp edamame beans
35 g cashews
5 g mint
salt
pepper
vegetable oil for frying
sesame seeds for serving
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 2 large bowls
  • citrus press
  • large bowl
  • whisk
  • wok
  • cooking spoon
  • pot
  • colander

Nutrition per serving

Cal
775
Protein
34 g
Fat
22 g
Carb
113 g
  • Step 1/6

    Cut broccoli into small florets. Finely chop chili pepper. Peel and finely chop garlic. Cut off the green leaves from bok choy and quarter the stalks. Set everything aside.
    • 1 head broccoli
    • red chili pepper
    • 1 clove garlic
    • bok choy
    • cutting board
    • knife

    Cut broccoli into small florets. Finely chop chili pepper. Peel and finely chop garlic. Cut off the green leaves from bok choy and quarter the stalks. Set everything aside.

  • Step 2/6

    Cube tofu and add to a bowl. Mix miso paste with chopped chili, garlic, and sesame oil in another bowl. Transfer tofu to the miso-marinade, mix well, and set aside.
    • 150 g smoked tofu
    • 1 tbsp miso paste
    • 2 tbsp toasted sesame oil
    • 2 large bowls

    Cube tofu and add to a bowl. Mix miso paste with chopped chili, garlic, and sesame oil in another bowl. Transfer tofu to the miso-marinade, mix well, and set aside.

  • Step 3/6

    Add tahini, rice syrup, mirin, lemon juice, Dijon mustard, Sriracha, and soy sauce to a bowl and whisk until combined.
    • 2 tbsp tahini
    • 1 tbsp rice syrup
    • 2 tbsp mirin
    • lemon
    • ½ tsp Dijon mustard
    • 2 tsp Sriracha
    • 4 tbsp soy sauce
    • citrus press
    • large bowl
    • whisk

    Add tahini, rice syrup, mirin, lemon juice, Dijon mustard, Sriracha, and soy sauce to a bowl and whisk until combined.

  • Step 4/6

    Heat some vegetable oil in a wok and fry broccoli florets for approx. 5 min. Add bok choy stalks and fry for approx. 3 min. more. Add edamame beans, cashews, and marinated tofu and fry for approx. 3 min. further. Finally, add bok choy leaves, mint, and tahini sauce, and stir to mix well.
    • 4 tbsp edamame beans
    • 35 g cashews
    • 5 g mint
    • vegetable oil for frying
    • wok
    • cooking spoon

    Heat some vegetable oil in a wok and fry broccoli florets for approx. 5 min. Add bok choy stalks and fry for approx. 3 min. more. Add edamame beans, cashews, and marinated tofu and fry for approx. 3 min. further. Finally, add bok choy leaves, mint, and tahini sauce, and stir to mix well.

  • Step 5/6

    Bring water to a boil in a pot. Cook soba noodles for approx. 3 min. and drain.
    • 200 g soba noodles
    • pot
    • colander

    Bring water to a boil in a pot. Cook soba noodles for approx. 3 min. and drain.

  • Step 6/6

    Add soba noodles to the wok and toss gently to coat with the sauce. Season with salt and pepper, and top with sesame seeds. Enjoy!
    • salt
    • pepper
    • sesame seeds for serving

    Add soba noodles to the wok and toss gently to coat with the sauce. Season with salt and pepper, and top with sesame seeds. Enjoy!