Written for one request, published for everyone
Miso Mushroom Noodle Bowl with Crisp Tofu
A brothy miso noodle bowl with seared mushrooms, pak choi and golden tofu cubes.
- Total
- 25 min
- Hands on
- 20 min
- Serves
- 2
- Method
- hob
- Cuisine
- Japanese
Per serving · estimated
- Energy
- 550 kcal
- Protein
- 31 g
- Fat
- 20 g
- Carbs
- 60 g
Method
Step 1 of 12
Press the tofu between kitchen paper under a weight, then cut it into 2 cm cubes.
Firm tofu
Step 2 of 12
Slice both kinds of mushroom.
Shiitake mushrooms- Chestnut mushrooms
Step 3 of 12
Grate the ginger and mince the garlic.
Fresh ginger
Garlic
Step 4 of 12
Slice the spring onions, keeping greens and whites apart, and halve the pak choi lengthways.
Spring onions
Pak choi
Step 5 of 12
Heat the vegetable oil in a large deep pan and fry the tofu until the faces are golden and crisp, then lift it out.
Vegetable oil- Firm tofu
What ‘ready’ looks like Step 6 of 12
Add the mushrooms to the same pan and fry hard until browned at the edges.
- Shiitake mushrooms
- Chestnut mushrooms
What ‘ready’ looks like Step 7 of 12
Stir in the ginger, garlic and spring onion whites until fragrant.
- Fresh ginger
- Garlic
- Spring onions
What ‘ready’ looks like Step 8 of 12
Pour in the water and bring it to a gentle simmer.
Water
What ‘ready’ looks like Step 9 of 12
Add the noodles and simmer until just tender.
Dried wheat noodles
Step 10 of 12
Lay the pak choi on top and cook until the leaves wilt and the stems are still crisp.
- Pak choi
What ‘ready’ looks like Step 11 of 12
Take the pan off the heat, slacken the miso with a ladle of broth in a small bowl, then stir it back in with the soy sauce and sesame oil.
White miso paste
Soy sauce
Toasted sesame oil
Step 12 of 12
Ladle into bowls and top with the tofu, spring onion greens and chilli oil.
- Firm tofu
- Spring onions
Chilli oil
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.