Soba noodles with vegetables and tofu
Every day is a good day to have noodles! Any noodles in any shape or form. As you might have noticed I love a good bowl of noodles. Sometimes dry, fried, or like today more in a soup style. Soba noodles can be served many ways.
Estimated reading time: 3 minutes
🥘 Main ingredients
- tofu
- soba noodles
- dried mushrooms
- broccoli
- fresh mushrooms
- red bell pepper
- chinese cabbage
- garlic
- soy sauce
- cornstarch
- ginger
- vegetable stock
- miso paste
- sesame oil
- fresh coriander
- chilli paste
- chinese vinegar or vinagre de Jerez
When I make a soup style noodles dish, I often make it very umami rich with miso and mushrooms, this is just personal liking. You can make your broth a lot lighter in flavour, in which you will enjoy more of the vegetable flavours.
You can also use many different vegetables in this dish. I used loads of veggies, as I was in the mood for a big plate of vegetables. Or keep it more soup-style by using a lot less veggies.
💭 Other vegetable suggestions
Use any which you have left over in the fridge, a few examples are;
- Cauliflower
- green beans
- Mung bean sprouts
- Spinach
- Kale
- Leek
- peppers
Stir fry the vegetables quickly and on high heat with the garlic and ginger, so all the nice aromas are released. You could add some hot chilli for some heat.
Personally I like it when the vegetables still have a bite to it, so I leave them only for a few minutes covered with the simmering stock.
The crispy fried tofu should only be added to the dish at the end. You can marinate the tofu, but is not necessary. As long as you cover the tofu in a light dust of cornstarch to get them nice and crispy.
For me this is a great lunch, or quick dinner. A staple food in our house.
📖 Variations
Here an example of one of my other noodles in a soup-style dish. This is where the fresh peas season had started so I tend to add fresh peas to everything!
This one, I added some toasted peanuts on top. Which gives a lovely nutty crunch to this dish.
Or here I topped some nice crispy tofu on my soba noodle dish, with a delicious peanut sauce (sate).
I always love to see any new noodle ideas, so please add @haricoco1 to your instagram post if you get inspired by this recipe. Be creative, endless possibilities with this dish 🙂
📋 Recipe
Ingredients
- 150 g 3/4 cup tofu, pressed and diced
- 150 g 1 cup soba noodles
- 5-7 dried mushrooms dehydrated, keep the liquid.
- 1/2 small head of broccoli cut in florets
- 75 g 1 cup fresh mushrooms sliced
- 1/2 red bell pepper diced
- 1/2 small chinese cabbage shredded
- 2 cloves garlic finely chopped
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- black pepper
- salt
- 2 tsp fresh ginger finely chopped
- 400 ml 1 2/3 cuphome made vegetable stock
- 1 tsp miso paste
- 2 tbsp sesame oil
- handful of fresh coriander chopped
- 1/2 tsp chilli paste
- 1 tbsp chinese vinegar or vinagre de Jerez
Instructions
- Press the firm tofu to get as mush as possible water out, cut in small bite size pieces and marinade in soy sauce and chilli paste.
- In a separate bowl keep the cornstarch, and after a short marinade toss the tofu cubes through the cornstarch, so all pieces are coated.
- Fry the tofu in a hot pan with sesame oil for approx 4-5minutes, until crispy, set aside.
- In a large pan or work heat some sesame oil, and stir fry the garlic and ginger for a minute then add all vegetables and stir fry for a few more minutes.
- Add the vegetables stock, miso paste and liquid from the dehydrated mushrooms and leave covered for a few minutes so the broccoli steams ready.
- Meanwhile cook the soba noodles according package.
- Once ready, drain, and add the noodles to the vegetables.
- Season with black pepper and salt, and a splash of Chinese vinegar.
- Add the crispy tofu last, serve with some fresh coriander on top.
Notes
- Cauliflower
- Spinach
- Paksoi
- Mungbean sprouts
- green beans
- etc.
