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!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: Asian-Inspired
Servings: 4 servings
Calories: 391kcal
- 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
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!
Add on your favourite toppings like bok chey, bean sprouts, edamame and more.
Make sure you use extra-firm tofu so it keeps its shape while cooking.
Store the leftovers in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes or on the stovetop until warmed through.
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