I didn’t see the sun for a week already. It is really dark, cold and cloudy outside. All I want to do is to drink tea, wrap myself in a blanket like a burrito and binge-watch cartoons.
There’s no space for thin miso soup. You need some rich stuff, more noodles, more protein and more umami. Add healthy vegetables for vitamins. Dig into clementines instead of popcorn.
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 boil. Add the diced squash, cover with a lid and let it simmer for 10 min.
Meanwhile, you can sear tofu. Heat a non-stick pan over medium to high heat. Drain tofu from marinade. Add oil. Wait about a minute and add tofu. Sear until crisp for 1-2 minutes, flip on the other side, and repeat. Remove 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 cooked squash with liquid to a blender, followed by 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 boil. Add the diced squash, cover with a lid and let it simmer for 10 min.
- Meanwhile, you can sear tofu. Heat a non-stick pan over medium to high heat. Drain tofu from marinade. Add oil. Wait about a minute and add tofu. Sear until crisp for 1-2 minutes, flip on the other side, and repeat. Remove 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 cooked squash with liquid to a blender, followed by 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
