Winter miso soba

Anastasia

6 years ago

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 blanket like a burrito and binge-watch cartoons.

Here’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 and dry it with paper towels. Cut lengthwise into 1/2 inch rectangles. Pat each rectangle with 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 diced squash, cover with 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 then flip on the other side and repeat. Remove from the pan and set aside.

After 10 min 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 into blender followed by miso paste, ginger and turmeric. Blend until smooth.

Assemble the bowls. Put noodles in a middle, pour the soup and top with mushrooms, seared tofu and chopped greens.

Winter miso soba

Bowl of vegan miso soba noodles with seared tofu and Shimeji mushrooms

★★★★★

5 from 1 reviews

Vegan winter miso soba noodles with thick pumpkin soup and seared tofu.

Author: Anastasia
Prep Time: 30 min
Cook Time: 25 min
Total Time: 55 minutes
Yield: 2
Category: Main course
Cuisine: Japanese

Ingredients

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 and dry it with paper towels. Cut lengthwise into 1/2 inch rectangles. Pat each rectangle with 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 diced squash, cover with 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 then flip on the other side and repeat. Remove from the pan and set aside.
After 10 min 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 into blender followed by miso paste, ginger and turmeric. Blend until smooth.
Assemble the bowls. Put noodles in a middle, pour the soup and top with mushrooms, seared tofu and chopped greens.