Ingredients
- 7 oz soba noodles (about ½ pack)
- 2 tbsp sesame oil
- 2 cups bok choy, roughly chopped
- 1 cup shiitake or portobello mushrooms, sliced
- 7 oz (½ block) firm tofu, cubed
- 1 tbsp white or red miso paste
- 1 ½ tbsp soy sauce
- 1 tsp freshly grated ginger
- 1 garlic clove, minced
- 1 tsp honey or maple syrup
- ½ cup water or vegetable broth
- 2 tbsp chopped scallions (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
Cook soba noodles according to package directions. Rinse with cold water and set aside. Heat 1 tablespoon of sesame oil in a large pan or wok. Add tofu cubes and cook until golden on all sides. Remove and set aside.
In the same pan, add the remaining sesame oil. Add garlic and ginger; sauté for about 30 seconds. Add mushrooms and cook 3–4 minutes until tender. Add bok choy and cook 2 more minutes.
In a small bowl, whisk together miso paste, soy sauce, honey, and water or broth until smooth.
Pour the sauce into the pan, then add tofu and noodles. Toss gently until everything is well coated and heated through. Top with chopped scallions and sesame seeds.
Fresh Tip: Add a drizzle of chili oil or a pinch of red pepper flakes for a little heat.