SOMEN, TOFU AND VEGETABLES IN MISO BROTH
This recipe came into being one night when trying to use up the last of my somen. Easy and quick to fix, very little clean up time too! For those that don't like tofu, use a firm tofu that has been frozen at least 24hrs and then thawed (this will give the tofu a more "chewy/meaty" texture). Also, if you don't have chili oil, use a tiny pinch of cayenne pepper instead.
Provided by blueyedwineaux
Categories Soy/Tofu
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauce pan or small pot put the miso with 1 cup boiling water, mixing paste and water together until mixture is a thick cream.
- Add the rest of the water, mix well and set aside on low heat.
- Cook the somen in unsalted boiling water for 4 minutes, adding cold water when it foams on top.
- Drain noodles and place in cold water.
- When cool, drain again and set aside.
- Add mushrooms, bok choy, tofu, ginger, scallions, to miso broth.
- Simmer for 3-5 minutes on medium/low heat.
- Add cooked somen and simmer until noodles are thoroughly heated.
- Add drops of chili oil, salt and pepper to taste.
- Divide into bowls and enjoy!
Nutrition Facts : Calories 198.1, Fat 4, SaturatedFat 0.6, Sodium 1166.9, Carbohydrate 29.9, Fiber 2.8, Sugar 3, Protein 11
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love