Easy noodle dish that you can recreate at home. NO more take-outs or buying from the restaurants as it's always cheaper to cook food at home. This wholesome noodle soup is a great winter-warmer and can incorporate seasonal green vegetables and herbs.
6oz dried soba noodles
1/2 tsp toasted sesame oil
avocado oil spray
1/2 pound extra firm tofu, drained, pressed, and cut into 1/2-inch cubes
2 garlic cloves, minced
1 teaspoon freshly grated ginger
2 scallions, chopped
6 cups water
1/4 cup miso paste
2-4 tablespoons soy sauce, to taste
4 baby bok choy, halved
1 cup edamame, steamed, shelled
1 punnet button mushrooms, quartered
Bring a medium pot of water to a boil. Add the soba noodles and cook them according to the package directions
Drain the noodles in a colander and rinse them well with cool water.
Return the noodles to the pot and toss them with the sesame oil.
Add tofu to an air fryer, spray with a little avocado oil and cook at 400 until crispy (approx 10 mins)
Heat 1 tbsp avocado oil in a large pot over medium heat. When the oil is hot, add the garlic, ginger, and white parts of the scallions. Sauté for one minute.
Add your bok choy and mushrooms and stir fry until lightly browned and wilted. Then remove from the heat and set aside.
Add the water to a pot. Raise the heat and bring it to a boil.
Remove the pot from heat.
Stir the miso into the pot and Season the soup with soy sauce to taste.
Divide the noodles, bok choy and edamame and tofu among four bowls, then ladle the soup overtop. Garnish with scallions. ENJOY!
Aussie born, LA based vegan recipe developer. I believe food is love! It’s pure happiness and we can all have fun cooking creating and eating! I Develop HEALTHY, bright, colorful and delicious recipes. ALWAYS EATING THE RAINBOW. Let’s cook!!!
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