2 tablespoons olive oil, or oil of choice, divided
1 pound extra firm tofu, drained, pressed, and cut into ½ inch cubes
2 garlic cloves, minced
1 tablespoon freshly grated ginger
½ white onion, sliced
9 cups water
3 medium carrots, cut into matchsticks
½ cup white miso paste
4-6 tablespoons soy sauce, to taste
4 cups sliced savoy cabbage
Sesame seeds, for serving
Sliced cucumber, for serving
Instructions
Bring a medium pot of water to a boil. Add the soba noodles and cook them according to the package directions.
Drain the noodles in a colander and rinse them well with cool water.
Return the noodles to the pot and toss them with the sesame oil.
Coat the bottom of a medium skillet with 1 tablespoon of oil and place it over medium heat.
When the oil is hot, add the tofu in an even layer and cook it for 10 minutes, flipping once or twice to achieve browning on multiple sides.
Remove the tofu from the skillet and transfer it to a paper towel-lined plate.
Heat the remaining tablespoon of oil in large pot over medium heat. When the oil is hot, add the garlic, ginger, and white parts of the scallions.
Sauté the mixture for about 1 minute, or until very fragrant, then add the savoy cabbage and sauté for another 1 minute.
Add the water to the pot. Raise the heat and bring it to a boil.
Add the carrots and simmer it for about two minutes, until the carrots become bright orange and slightly tender.
Remove the pot from heat.
Place the miso into a small bowl and ladle in a bit of the hot liquid from the pot. Whisk until the mixture is smooth.
Stir the miso mixture into the pot. Season the soup with soy sauce to taste.
Divide the noodles and tofu among four bowls, then ladle the soup overtop. Sprinkle with sesame seeds and the sliced cucumber. Serve.
AdolfoPosada on
Try to break tofu with your hands on irregular forms instead of cutting it, it gets toasted and crispy too, but it gets more of the flavour surrounding the recipe and it’s more pleasant to munch irregular forms than squared
2 Comments
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Ingredients
6 ounces dried home buckwheat soba noodles
1 teaspoon toasted sesame oil
2 tablespoons olive oil, or oil of choice, divided
1 pound extra firm tofu, drained, pressed, and cut into ½ inch cubes
2 garlic cloves, minced
1 tablespoon freshly grated ginger
½ white onion, sliced
9 cups water
3 medium carrots, cut into matchsticks
½ cup white miso paste
4-6 tablespoons soy sauce, to taste
4 cups sliced savoy cabbage
Sesame seeds, for serving
Sliced cucumber, for serving
Instructions
Bring a medium pot of water to a boil. Add the soba noodles and cook them according to the package directions.
Drain the noodles in a colander and rinse them well with cool water.
Return the noodles to the pot and toss them with the sesame oil.
Coat the bottom of a medium skillet with 1 tablespoon of oil and place it over medium heat.
When the oil is hot, add the tofu in an even layer and cook it for 10 minutes, flipping once or twice to achieve browning on multiple sides.
Remove the tofu from the skillet and transfer it to a paper towel-lined plate.
Heat the remaining tablespoon of oil in large pot over medium heat. When the oil is hot, add the garlic, ginger, and white parts of the scallions.
Sauté the mixture for about 1 minute, or until very fragrant, then add the savoy cabbage and sauté for another 1 minute.
Add the water to the pot. Raise the heat and bring it to a boil.
Add the carrots and simmer it for about two minutes, until the carrots become bright orange and slightly tender.
Remove the pot from heat.
Place the miso into a small bowl and ladle in a bit of the hot liquid from the pot. Whisk until the mixture is smooth.
Stir the miso mixture into the pot. Season the soup with soy sauce to taste.
Divide the noodles and tofu among four bowls, then ladle the soup overtop. Sprinkle with sesame seeds and the sliced cucumber. Serve.
Try to break tofu with your hands on irregular forms instead of cutting it, it gets toasted and crispy too, but it gets more of the flavour surrounding the recipe and it’s more pleasant to munch irregular forms than squared