Miso Noodle Bowl with Crisp Tofu and Pak Choi

Method

1. Step 1 of 12

   Press the tofu between sheets of kitchen paper under a weight for 5 minutes.

   • firm tofu
   5 min

   

2. Step 2 of 12

   Slice the spring onions, keeping whites and greens separate.

   • spring onions

   

3. Step 3 of 12

   Mince the garlic and grate the ginger.

   • garlic
   • fresh ginger

   

4. Step 4 of 12

   Slice the mushrooms and halve the pak choi lengthways.

   • chestnut mushrooms
   • pak choi

   

5. Step 5 of 12

   Cut the pressed tofu into cubes.

   • firm tofu

6. Step 6 of 12

   Fry the tofu in the vegetable oil over medium-high heat for 6 minutes, turning, until golden and crisp, then set aside.

   • vegetable oil
   • firm tofu
   6 min

   

7. Step 7 of 12

   In the same pan, fry the mushrooms, spring onion whites, garlic and ginger for 2 minutes.

   • chestnut mushrooms
   • spring onions
   • garlic
   • fresh ginger
   2 min

8. Step 8 of 12

   Pour in 700 ml water and the soy sauce and bring to the boil.

   • soy sauce

   

9. Step 9 of 12

   Add the udon noodles and simmer for 4 minutes.

   • dried udon noodles
   4 min

10. Step 10 of 12

    Add the pak choi and cook for 2 minutes until just tender.

    • pak choi
    2 min

    

11. Step 11 of 12

    Take the pan off the heat, whisk the miso with a ladle of broth in a bowl, then stir it back in without boiling.

    • white miso paste

12. Step 12 of 12

    Divide between two bowls and top with the tofu, spring onion greens, sesame oil, chilli oil and sesame seeds.

    • firm tofu
    • spring onions
    • toasted sesame oil
    • chilli oil
    • sesame seeds