Miso Soup with Soba Noodles and Silken Tofu
AsianMainshigh proteinone potcomfort food
TOFU+20g protein
Recipe by Nikoleta · @surovadcerka
Miso must never boil once it's in. Whisk it with the tahini and soy sauce in a bowl first, loosen it with a ladle of hot broth, and stir that back in — then take the pot off the heat. Boiling kills the live cultures and flattens the flavour into something merely salty.
The soba are rinsed and tossed in sesame oil straight after draining. They release a lot of starch and will glue themselves into a solid block within minutes otherwise.
Assemble in the bowl, not the pot. Broth first, then noodles, vegetables and silken tofu arranged on top. Everything cooked together turns to sludge, and silken tofu in particular disintegrates the moment it's stirred. Thirty minutes, four servings.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
miso soup
- 250 g soba noodles
- 1 l vegetable broth
- 70 g miso paste (dark)
- 30 ml soy sauce
- 30 ml tahini paste
- 10 g fresh ginger, sliced
vegetables
- 150 g button mushrooms (or shiitake), sliced
- 150 g broccoli florets
- 100 g purple cabbage or bok choy, chopped
finishing
- 300 g silken tofu, cubed
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
miso soup
- 1/2 lemon (juice)
Contains: celery, gluten, sesame, soy
How to make it
Nutrition
430Calories
20 gProtein
59 gCarbs
13 gFat
6 gFiber
per serving
