Miso Soba

NOTE: Doubled from original recipe.

Shopping

• Produce
  • bok choy (4)
  • broccoli (2)
  • edamame beans (8tbsp)
  • garlic (2)
  • lemon (2)
  • mint (10g)
• Dairy
• Middle
  • cashews (70g)
  • miso paste (2tbsp)
  • smoked tofu (300g)
  • soba noodles (400g)
• Staples
  • Dijon mustard (1tsp)
  • Sriracha (4tsp)
  • mirin (4tbsp)
  • pepper
  • red chili pepper (2)
  • rice syrup or maple (2tbsp)
  • salt
  • sesame oil, toasted (4tbsp)
  • sesame seeds (opt)
  • soy sauce (8tbsp)
  • tahini (4tbsp)
  • vegetable oil

Prep

1. Mix miso tofu marinade - difficult to mix, use a wisk or blender
   1. miso paste (2tbsp)
   2. red chili pepper (2)
   3. garlic (2), press
   4. sesame oil, toasted (4tbsp)
2. Mix tahini sauce
   1. tahini (4tbsp)
   2. rice syrup or maple (2tbsp)
   3. mirin (4tbsp)
   4. lemon juice (2 whole lemons)
   5. Dijon mustard (1tsp)
   6. Sriracha (4tsp)
   7. soy sauce (8tbsp)
3. Measure bowl
   1. cashews (70g)
   2. edamame beans (8tbsp)
4. Measure mint (10g)
5. Chop, keep separate
   1. broccoli (2) into small florets
   2. bok choy (4), separate leaves from stalks
   3. tofu (300g) into cubes

Cook

1. Add tofu to miso marinade, mix well, set aside
2. Wok
   1. Fry broccoli 5m
   2. Bok choy stalks 3m
   3. Edamame beans, cashews, tofu 3m
   4. Bok choy leaves, mint, tahini sauce, mix well
3. Cook noodles 3m
4. Add noodles to wok, mix well
5. Serve, top with sesame seeds

Notes

• Suggested Time: 35m
• Servings: 4

Citation

Inspired by: Kitchen Stories