Miso Tofu Noodle Bowl: 15-Min Recipe

This quick Japanese-style recipe for a healthy noodle bowl comes together in minutes. You may add whatever toppings and sauces that take your fancy.

Ingredients

• 4 eggs, boiled, peeled, halved
• 1 tbsp toasted sesame oil & 225 gm tofu, diced
• 2 vegetable soup cubes & 15 gm red miso paste
• 250 gm noodles, preferably wholewheat noodles
• 250 gm edamame beans, frozen & 100 gm spinach
• 50 gm California walnuts, chopped
• 3 tsp soy sauce & 1½ litres or 6 cups water

Method

• Heat the oil in a frying pan over medium heat and fry the tofu for 3-4 minutes until golden.
  Keep aside.
• Mix the soup cubes, miso paste with the water and bring to a boil in a large saucepan.
  Add the noodles and cook for 4 minutes.

Method, continued

• Then add the edamame beans and cook for a further 2 minutes.
  Stir in the spinach and cook until just wilted.
• Take off heat and transfer to bowls and top with the tofu, walnuts, eggs.
  Drizzle soy on top and serve hot; serves 2-3.

Tips

Try udon or thick rice noodles as an alternative noodle option.
Choose any kinds of additional sauces or toppings: Fried prawns, chilly sauce, spring onions, shredded cabbage, julienned carrots, sprouts etc.
Instead of using vegetable cubes make your own vegetable broth from scratch by boiling 4-5 cups water with 1-2 large roughly chopped carrots, 3 stalks roughly chopped celery with leaves, 2 medium onions chopped in chunks, 5-6 whole black peppercorns, 2 tsp salt, 4 tbsp chopped parsley with stems, 2 laung or cloves, 5 pods garlic, 2 tej patta or bay leaves till vegetables are tender and the water is steeped with the flavour of the vegetables and spices.
Strain and use 6 cups for the recipe and freeze the rest for later use.