Miso Soba Noodle Bowls with Spicy Tofu

These Miso Soba Noodle Bowls with Spicy Tofu are filled with umami flavour and are the perfect vegetarian comfort food!

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How to make this recipe

1. Preheat oven to 450 F.
2. Cut tofu into cubes and marinate for 15 minutes and up to an hour. Remove cubes from marinade and roast in the oven on a parchment lined baking sheet for 15 minutes, flipping once.
3. While tofu is cooking, make broth by combining miso paste with broth in a large pot and whisking constantly as you bring it to a boil. Stir in soy sauce and chili garlic sauce, then add mushrooms and green onions and cook for 2-3 minutes. Add soba noodles and cook for another 2-3 minutes.
4. Spoon into large bowls, add desired toppings and enjoy!

Ingredients and substitutions

• Soba noodles – Korean buckwheat noodles and whole wheat vermicelli will replace the soba noodles identically. You can use udon noodles or ramen noodles as a replacement as well but it will alter the overall flavour.

Miso broth

• Vegetable broth – If you want to have a more authentic Japanese-cuisine experience, use dashi instead! 
• Miso paste – This recipe calls for miso so you will want to make sure you have this ingredient. There are a few variations of miso paste like white, red, yellow, etc. I recommend the white soybean miso paste for the best results. 
• Soy sauce – Using Tamari or coconut aminos will work well in place of soy sauce. 
• Chili garlic sauce – Chili garlic sauce adds a spice element to the broth. If spicy food isn't up your alley, then feel free to leave this out. 
• Enoki mushrooms – Enoki mushrooms add rich vitamins and healthy amino acids to your broth. You can choose to use a different mushroom instead or leave it out completely.
• Green onions – If you don't like green onions, you can leave this step out or replace them with chives for a similar effect. 

Spicy Tofu

• Extra firm tofu – Using extra firm tofu keeps its shape through the cooking process but medium to medium firm tofu also pairs nicely in miso soup. Just a heads up, it is more delicate than firm tofu. 
• Sunflower oil – Olive oil and vegetable oil will also work in place of sunflower oil. 
• Sriracha – If you're looking for a spice alternative you can use chili paste, crushed chili flakes, or cayenne to replace Sriracha. If you're looking to minimize the spice level of this recipe, feel free to leave this out. 
• Soy sauce – See substitutes for soy sauce above. 
• Rice wine vinegar – If you do not have rice wine vinegar on hand here is what you can do instead: Use 1 tbsp of white wine vinegar plus 1/4 tsp of sugar for every tablespoon of rice wine vinegar. 

Toppings

• Sunflower sprouts – Toppings are made to be to your liking and preferences so if you don’t like this ingredient, feel free to swap it out for anything you prefer. Keep scrolling to see other topping options! 
• Red cabbage – See note from sunflower sprouts. 
• Jalapeños – See note from sunflower sprouts.
• Spicy Tofu – See note from sunflower sprouts.

What exactly is miso?

Miso is a fermented soybean paste that originates from Japan. It is used to create flavour in a lot of Asian cuisine but is mostly recognized for being the main ingredient in miso soup. The overall taste of miso is also the reference point for “umami” – a flavour sensation in Japanese dishes. 

More topping ideas

The options for toppings are endless when it comes to a hearty noodle soup! Here are some recommendations: 

• Mushrooms (king oyster, shiitake, cremini, enoki, etc.)
• Shredded carrots
• Baby bok choy
• Snow peas
• Bean sprouts
• Edamame
• Cilantro 
• And anything else you’re in the mood for! 

Storing and reheating

If you’re looking to store any extra miso soup place it in a tightly sealed container and refrigerate it. The best tip I have is to store your soups in mason jars, it makes it so easy when you need to take your leftovers with you on the go! After storing your soup, you will want to enjoy it within three days of refrigerating. When you’re ready to have your miso noodle soup, you will be able to microwave it for 1-2 minutes but the best results will come from reheating it on the stove until warmed.

More noodle soup recipes

If you're looking for more noodle soups, check out these other faves of mine below!

• Mason Jar Instant Noodles
• Spiralized Zucchini Chicken Noodle Soup
• Soba Noodle Broth Bowls: Panera Bread Copycat

Meal prep tools

• These are the mason jars I use.
• I love this low-sodium soy sauce.
• This is the brand of tamari I like (if you're looking for a soy sauce alternative!)

Easy Miso Soba Noodle Bowls

These Easy Miso Soba Noodle Bowls are a quick after work meal that lets you use up whatever leftover vegetables you have kicking around in the fridge.

5 from 5 votes

Print Pin Rate

Course: Soup

Cuisine: Asian-Inspired

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 391kcal

Author: Taylor Stinson

Ingredients

• ▢ 9 oz Handful of soba noodles

Miso broth

• ▢ 6 cups vegetable broth
• ▢ 1/4 cup miso paste
• ▢ 2 tbsp soy sauce
• ▢ 1 tbsp chili garlic sauce
• ▢ 8 oz enoki mushrooms
• ▢ 3 green onions, sliced

Spicy Tofu

• ▢ 350 g package extra firm tofu
• ▢ 1 tbsp sunflower oil
• ▢ 1 tbsp Sriracha
• ▢ 1/4 cup soy sauce
• ▢ 1/4 cup rice wine vinegar

Toppings

• ▢ Sunflower sprouts
• ▢ Red cabbage
• ▢ Jalapeños sliced and deseeded
• ▢ Spicy Tofu

Instructions

• Preheat oven to 450 F.
• Cut tofu into cubes and marinate for 15 minutes and up to an hour. Remove cubes from marinade and roast in the oven on a parchment lined baking sheet for 15 minutes, flipping once.
• While tofu is cooking, make broth by combining miso paste with broth in a large pot and whisking constantly as you bring it to a boil. Stir in soy sauce and chili garlic sauce, then add mushrooms and green onions and cook for 2-3 minutes. Add soba noodles and cook for another 2-3 minutes.
• Spoon into large bowls, add desired toppings and enjoy!

Nutrition

Calories: 391kcal | Carbohydrates: 66g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Sodium: 4222mg | Potassium: 615mg | Fiber: 3g | Sugar: 6g | Vitamin A: 861IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 5mg

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