Spicy miso is my favorite broth flavor to use with noodles. Since I’ve been incorporating more vegan recipes into my regular diet, I wanted to take familiar flavors that I enjoy and put a vegan spin on it.
I know this looks like it would be complicated, but it’s really not! It does have a few different components, but none of them are difficult to prepare. Timing wise, while you wait for your broth to come to a boil, you can blanch the bok choy or sear the tofu. Don’t worry too much about finishing all the toppings at the same time. Even if they aren’t piping hot, they will be reheated by the hot broth anyways.
There are so many different types of tofu, don’t be afraid to try some different flavors. I went with a teriyaki marinated tofu to go with the Japanese flavors of this dish. You can marinate tofu the same way you would marinate meat, so get creative!
Keep your noodles in your broth, not the floor,
Your favorite alternative chefs, K & T
Vegan Spicy Miso Soba Noodles
Ingredients
Broth
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp ginger grated
- 3½ cups vegetable broth
- ⅓ cup red miso
- 1 tbsp gochujang
Mushrooms
- 1 tsp oil
- 6 fresh shiitake mushrooms sliced
- 2 tbsp tamari
- 1 tbsp maple syrup
- Pepper to taste
Toppings
- 7 oz firm baked tofu sliced and seared
- 2 baby bok choy blanched and cut in half
- 6 ounces soba noodles cooked according to package instructions
- Togarashi optional
- Green onion chopped to garnish (optional)
Instructions
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For the broth, heat up sesame oil in a large pot. Add garlic and ginger, saute until fragrant. Add 1 cup of vegetable broth to the pot. Whisk in miso and gochujang until completely dissolved in the broth. Pour in remaining vegetable broth and bring to a boil.
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Combine tamari, maple syrup, and pepper together in a small bowl and set aside.
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While the broth is coming to a boil, start heating up a wok over medium heat with the oil for the mushrooms. Saute mushrooms until they start to become soft, then pour in the tamari mixture. Cook until all the liquid boils away.
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Assemble the dish by placing soba noodles in a bowl and pouring broth over the top. Lay bok choy and tofu on top of the noodles. Spoon some mushrooms into the center of the bowl. Feel free to sprinkle some togarashi and green onion for the top as well before serving.