Miso Sesame Soba Noodles

Sesame soba noodle bowl on the table with a bowl of sauce, garnishes, and chopsticks.

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Crispy crumbled tofu with chewy soba noodles and creamy miso-tahini sauce is an all-star combination for these miso flavored Sesame Soba Noodles. These noodle bowls are packed with flavor and nutrition!

Course Main Course

Cuisine Asian

Diet Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 555kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

For the crispy baked tofu:

400 grams firm or extra firm tofu
1 teaspoon olive oil or other cooking oil
2 teaspoons soy sauce or tamari

For the quick-pickled carrots

1 medium carrot shredded
¼ cup vinegar white, apple cider, or rice vinegar
Boiling water enough to cover

For the miso-tahini sauce:

¼ cup tahini
3 Tablespoons white miso can also use red
2 Tablespoons soy sauce or tamari
1 clove of garlic crushed or grated
2 teaspoons of grated ginger from fresh
2 teaspoons maple syrup or other sweetener
2 teaspoons sesame oil optional
¼ cup rice vinegar

For the vegetables:

2 teaspoons cooking oil of choice
150 grams shiitake mushrooms thinly sliced (or any mushrooms)
2 cloves of garlic crushed, grated, or minced
½ teaspoon red pepper flakes
1 red bell pepper seeds & stem removed, thinly sliced
2 cups baby spinach or chopped bok choy
1 cup shelled edamame I use frozen

For the noodles:

4 servings soba noodles traditional or gluten-free, rice noodles can also be used here
To garnish: black and white sesame seeds sliced green onions

Instructions

Prep the vegetables: Wash and chop all vegetables and set aside.
For the quick-pickled carrots: Shred the carrot on a box grater or in a food processor. (Alternatively, you can use a julienne peeler here). Add to a deep bowl or jar with ¼ cup rice vinegar. Top with boiling water just until the carrots are covered. Cover with lid or plate and set aside to “quick pickle” as you prepare the rest of the meal.
For the crispy baked tofu: Preheat oven to 425ºF. Crumble the tofu into rough pieces, about ½ inch in size. Toss with the oil and soy sauce and then spread out in a single layer on a parchment-lined baking sheet.
Bake tofu for about 15-20 minutes, stirring and flipping 1-2 times throughout the cooking process.
For the miso-tahini sauce: Combine all ingredients, except the rice vinegar, in a bowl and stir to combine, then add the rice vinegar and stir well. (I find this mixes together best if you add the vinegar last.)
For the vegetables: Add the edamame to a heat-safe bowl and cover with boiling water for about 3 minutes. Drain and set aside.
Warm a skillet over medium-high heat and add the sliced shiitake mushrooms. Sauté, stirring occasionally, for about 3-5 minutes, or until you see browning develop. Reduce the heat to medium, then add the garlic, bell pepper, red pepper flakes, and a pinch of salt. Sauté for another 3-5 minutes or until the bell pepper is cooked to your liking. (I like it cooked but not mushy!)
Add the washed baby spinach or other greens, and cook just until wilted. Baby spinach will take about 1-2 minutes, while other greens can take 3-5 minutes. Stir in the edamame, then remove from heat and set aside.
For the noodles: Cook noodles according to package instructions, then gently rinse and toss with either a little drizzle of sesame oil or some of the miso-tahini sauce. I recommend cooking the noodles last as they may stick together if they sit too long waiting for everything else!
To combine: toss the soba noodles with some of the miso-tahini sauce, then divide among four bowls. To each bowl add ¼th of the vegetable mixture, ¼th of the tofu, and drizzle with ¼th of the miso-tahini sauce. Top each bowl with a bit of the pickled carrots and garnish with sesame seeds and sliced green onions.

Notes

Use a firm or extra-firm tofu for the best results. The firmer it is, the lower water content it has, and the crispier it will get when baked.
Buy some of your vegetables pre-cut to save time! You can also use another pickled vegetable here (store-bought or homemade) like picked red onions or pickled cabbage.
Baby spinach will take about 1-2 minutes, while other heartier greens can take 3-5 minutes.
Feel free to thaw the edamame directly in the skillet to save time.
Cook the noodles last as they may stick together if they sit too long waiting for everything else!

Nutrition: just a reminder that nutrient numbers and the below nutritional label is just an estimate.

Nutrition