Miso Soba Noodle Bowl
This recipe is great as you can alter it depending on what your craving, your diet or your favourite vegetables. Although this is a vegetarian
recipe you can always swap out the tofu for chicken or prawns. This bowl is fantastic for healing colds and when you are lacking nutrients as it contains natural healing compounds such as ginger and garlic whilst the noodles work as a sustainable source of energy. The base for the miso is fermented soy which is fabulous for gut health whilst the shiitake mushrooms are a great source of selenium, an antioxidant that helps the immune system to work properly. The perfect recipe if you feel a cold coming on!
- 2 tsp oil, sesame, rapeseed or other forms of vegetable oil will work
- 65g yellow onion, finely minced
- 2 tsp fresh garlic, minced
- 2 carrots, diced
- 1 tbsp fresh ginger, minced (or crushed ginger paste)
- 1 tbsp low-sodium soy sauce, (gluten free soy sauces also available, try Kikkoman Tamari Gluten Free Soy Sauce)
- 900ml vegetable broth
- 2 tbsp miso (try Miso Master for gluten free)
- 115g soba noodles (buckwheat)
- 65g fresh shitake mushrooms, enoki, or oyster mushrooms, roughly chopped
- 340g kale leaves, roughly chopped (or bok choy)
- 200g firm or extra firm tofu
- Handful of purple dulse seaweed
- 65g green onion, chopped
- Kosher salt and freshly-ground black pepper, to taste
- Small handful of radish sprouts, pea shoots, bean sprouts
- Sesame seeds and/or chilli flakes, for serving
To make your tofu spicy:
Marinate the tofu in
- 2 tbsp sunflower oil
- 1 tbsp Sriracha
- 60ml soy sauce
- 60ml rice wine vinegar
- Heat the oil in a large pot over medium heat, until shimmering.
- Add the onion, carrots, garlic and ginger, and cook for a few minutes until softened.
- Add the soy sauce, and stir to combine. Cook for another minute.
- Add the stock, cover and bring to a boil. Remove the lid, and let simmer uncovered for another 10 minutes.
- Ladle a half cup or so of the broth into a small bowl. Stir in the miso and whisk until dissolved. Pour the miso broth into the pot and cook for a minute or two to heat through (but don’t let come to a boil).
- Bring a large pot of water to a boil. Cook the soba noodles for about 3 minutes.
- Add the mushrooms, kale and purple dulse and cook for a minute or two to soften.
- Add the tofu.
- Pour the miso broth over the top and sprinkle with the green onions, sprouts, sesame seeds and chili flakes (if using).
- Serve warm.