Go Back
Print

Vegan Spicy Miso Soba Noodles

Prep Time 20 minutes
Cook Time 25 minutes
Servings 2

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

  1. 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.
  2. Combine tamari, maple syrup, and pepper together in a small bowl and set aside.
  3. 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.
  4. 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.