I haven’t seen the sun for a week. It is dark, cold, and cloudy outside. All I want to do is drink tea, wrap myself in a blanket like a burrito, and binge-watch cartoons.
There’s no room for thin miso soup. You need some rich stuff, more noodles, protein, and umami. Add healthy vegetables for vitamins. Dig into clementines instead of popcorn.
Press or squeeze the tofu and dry it with paper towels. Cut lengthwise into 1/2-inch rectangles. Pat each rectangle with a paper towel. Transfer to a small container and cover with 2 tbsp of soy sauce. If you have time, let it marinate for 30 minutes or more. If you are in a hurry, just leave it for 5 minutes; it’ll still be fine.
Bring a pot with 2 cups of water to a boil. Add the diced squash, cover with a lid, and simmer for 10 minutes.
Meanwhile, you can sear the tofu. Heat a nonstick pan over medium to high heat. Drain the tofu from the marinade. Add oil. Wait about a minute, then add the tofu. Sear until crisp for 1-2 minutes, flip to the other side, and repeat. Remove the tofu from the pan and set aside.
After 10 minutes of simmering, add mushrooms to the squash. Cook for another 5-8 minutes until squash is tender but not mushy. Remove the mushrooms and set aside.
At this time, you can cook your noodles.
Add the cooked squash with liquid to a blender. Then, add the miso paste, ginger, and turmeric. Blend until smooth.
Assemble the bowls. Put noodles in the middle, pour the soup, and top it with mushrooms, seared tofu, and chopped greens.
PrintWinter miso soba
Vegan winter miso soba noodles with thick pumpkin soup and seared tofu.
- Prep Time: 30 min
- Cook Time: 25 min
- Total Time: 55 minutes
- Yield: 2 1x
- Category: Main course
- Cuisine: Japanese
Ingredients
Scale
- 200g dry soba noodles
- 5oz firm tofu (half of the block)
- 1 cup diced winter squash
- 1 cup Shimeji mushrooms
- 2 cups water
- 3 tbsp light miso paste
- 2 thin slices of ginger
- 1/2 tsp turmeric powder
- 2 tbsp soy sauce
- oil for searing
- fresh cilantro and scallions for garnishing
Instructions
- Press tofu or squeeze it and dry it with paper towels. Cut lengthwise into 1/2-inch rectangles. Pat each rectangle with a paper towel. Transfer into a small container and cover with 2 tbsp of soy sauce. Let it marinate for 30 min or more if you have time. If you are in a hurry, just leave it for 5 minutes; it’ll still be fine.
- Bring a pot with 2 cups of water to a boil. Add the diced squash, cover with a lid, and simmer for 10 minutes.
- Meanwhile, you can sear the tofu. Heat a nonstick pan over medium to high heat. Drain the tofu from the marinade. Add oil. Wait about a minute, then add the tofu. Sear until crisp for 1-2 minutes, flip to the other side, and repeat. Remove the tofu from the pan and set aside.
- After 10 minutes of simmering, add mushrooms to the squash. Cook for another 5-8 minutes until squash is tender but not mushy. Remove the mushrooms and set aside.
- At this time, you can cook your noodles.
- Add the cooked squash with liquid to a blender. Then, add the miso paste, ginger, and turmeric. Blend until smooth.
- Assemble the bowls. Put noodles in the middle, pour the soup, and top it with mushrooms, seared tofu, and chopped greens.
Notes
I used Kabocha squash in this recipe.
Nutrition
- Calories: 486
- Sugar: 4g
- Fat: 5.7g
- Saturated Fat: 1.1g
- Carbohydrates: 94.1g
- Fiber: 4.4g
- Protein: 25.5g
Best Miso Supa I have ever had (and made).
I’m so glad you liked it! Thank you for your feedback!