You’ll love this buckwheat soba noodle bowl because you can use it as a base for your favorite veggies, plus you can make it as spicy (or not) as you like. Wholesome soba noodles are high in protein and fiber and low in fat and gluten, and they cook in only a few minutes. Their flavor holds up well against spicy sauces and it also works with mellow miso for a soothing dish of comfort food.
Adding roasted tofu adds even more protein along with a nice crisp exterior and a custardy interior. For a quick meal, just cook the noodles in the miso broth and add whatever you have on hand. It’s my favorite vegan main dish.
Buckwheat Soba Noodle Bowl with Roasted Tofu
Prep
Cook
Total
Yield 4 servings
Richly flavored buckwheat soba noodles in a miso broth with mushrooms are topped with roasted tofu and a variety of vegetables.
Ingredients
For the soba noodles:
- 8 ounces soba (buckwheat) noodles
- 2 cups thinly sliced white or crimini mushrooms
- 2 tablespoons mellow white miso
- 2 tablespoons reduced sodium tamari
- 1 cup water
For the tofu:
- 10 ounces extra firm tofu
- 2 tablespoons reduced sodium tamari
- 2 tablespoons toasted sesame oil
- 2 teaspoons freshly ground black pepper
Greens; your choice: steamed broccoli, spinach, kale, chard, cauliflower, bok choy, etc. (about 4-6 cups lightly steamed)
- 1 finely grated carrot
- 4 tablespoons chili garlic or sriracha sauce (to pass at the table)
Instructions
For the tofu: Press the excess water from the tofu. Cut the tofu into cubes about ¾” square. Combine the tamari, sesame oil, and pepper in a flat rimmed dish, and marinate the tofu in the mixture for at least 30 minutes. Preheat the oven to 350 degrees F. Place the tofu on a baking sheet and pour any remaining marinade over the tofu. Bake the tofu for 10 minutes, turn the pieces with a spatula and bake for another 10 minutes. Take the tofu out of the oven and set aside. You can do this in advance and reheat it before serving.
For the soba noodles: Combine the water and miso and a medium size saucepan. Stir well with a fork until completely smooth. Add the sliced mushrooms, heat the mixture to simmering and cook for 8 minutes, uncovered. Stir in the tamari and remove from the heat. In another pan, bring 8 cups of water to a boil. Add the soba noodles and cook them for 8-10 minutes until tender but not mushy. Drain the noodles in a colander and rinse with cool water. Add the noodles to the miso/mushroom/tamari sauce.
Serve the soba noodles in individual bowls, at room temperature or heated, topped with the greens, tofu, and carrots. Garnish with chili garlic sauce or sriracha.
Courses Main Dish
Cuisine Asian
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