Miso Mushroom, Tofu and Spinach Soba Noodles
By OcadoLife
Published on 23 December 2024
“This healthy vegan Miso Mushroom, Tofu and Spinach Soba Noodles will convert any tofu sceptic – plus it’s high in protein,” says feel-good food champion and author of Real Healthy Melissa Hemsley. “The mushrooms and buckwheat noodles add a lovely nutty flavour, and a spoonful of kimchi brings a fermented kick.” Time and servings
35 minsTotal time
2Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 2 tbsp olive oil (or coconut oil)
- 200g extra-firm tofu, patted dry and cut into 2 cm cubes
- 1 tbsp tamari
- 1 tbsp maple syrup
- 0.5 tbsp white miso (gluten free if required)
- 150g shiitake mushrooms (or chestnut mushrooms), sliced
- 1 large garlic clove, finely chopped
- 240g baby spinach
- 150g buckwheat soba noodles (check for gluten free)
- 1 tsp white sesame seeds
- 2 tbsp kimchi (optional)
Method
Step 1
Heat 1 tbsp oil in a large frying pan. Add the tofu and fry over a medium heat for 3 mins on each side. Add the tamari and maple syrup, toss for 20 secs to coat, then tip the tofu out onto a plate.Step 2
Pop the pan back on the heat and deglaze with a third of a mug of water, then pour this saucy mix back into the mug. Stir in the miso to make a thick, salty-sweet sauce. Adjust, if needed, using more hot water to thin or maple syrup to sweeten; set aside.Step 3
Wipe the pan clean with kitchen towel, then add the remaining oil. Stir-fry the mushrooms for 5 mins; add the garlic and spinach, then stir-fry for 3 mins more.Step 4
Meanwhile, cook the noodles as per pack instructions. Drain, then rinse with cold water to stop them sticking.Step 5
Take the frying pan off the heat and toss in the noodles and sauce until combined. Divide between 2 bowls, top with the tofu and scatter over the sesame seeds. Serve with a heaped tbsp of kimchi on the side, if liked.