Packed with antioxidants, vitamins and minerals, this nourishing miso noodle bowl is the perfect winter warmer.
- Toss the tofu in sweet soy sauce and set aside to marinate for 15-20 minutes. Start cooking the noodles according to the packet instructions. Once cooked, drain and set aside.
- Heat a non-stick frying pan over medium heat. Carefully arrange the tofu in the pan and fry for 3-5 minutes on each side until browned then set aside.
- Add the shiitake mushrooms to the same pan, and cook for 3-5 minutes until it softens then set aside.
- Add around 200ml of hot water to the miso paste and stir well until it completely dissolves. Add the noodles then layer on the tofu, mushrooms, kale, chilli and asparagus. Sprinkle with sesame seeds and garnish with fresh coriander. Enjoy!
Swap tofu with tempeh for variation. You can also use rice, udon or soba noodles in this recipe. The sweet soy sauce is quite high in sodium. If you’re watching your salt intake, use a low-sodium soy sauce and then add a pinch of sugar or agave nectar to sweeten the marinade.
- Category: Lunch/Dinner
- Cuisine: Japanese
- Serving Size: Serves 1
- Calories: 420
- Sugar: 16g
- Sodium: 2.2g
- Fat: 11g
- Saturated Fat: 1g
- Carbohydrates: 57g
- Fiber: 10g
- Protein: 27g
Keywords: Miso, Noodles, Ramen,