Miso Broth Bowls
This satisfying miso broth bowl is packed with savoury shiitake mushrooms, organic tofu, and Japanese soba organic noodles. A nourishing and warming meal ideal for the winter months.
plantbased, vegan, vegetarian, dinner, lunch
for the broth
- 2 inches ginger root, grated
- 8 cups boiled water
- ½ cup Brown Rice Red Miso (Genmai Aka)
- 2 tablespoons Organic Tamari Soy Sauce
- juice of a lemon
for the bowls
- 1 block of organic tofu, pressed, dried and cubed
- Organic Sesame Oil, Toasted
- Organic Olive Oil, Extra Virgin Cold-Pressed
- 4 cups shiitake mushrooms (or substitute with other mushroom varieties)
- 2 serves Japanese Soba Organic Noodles
- 1 handful greens like Bok Choy or kale, trimmed
- 1 spring onion, finely sliced
- coriander (to garnish)
- Organic Black Sesame Seeds (to garnish)
- Organic Sesame Seeds, Unhulled (to garnish)
- Preheat oven to 200℃ and line a baking tray with baking paper.
- Start making your broth by combining the ginger and boiling water in a pot. Set aside.
- Put tofu cubes in a bowl, add a dash of both sesame oil and olive oil, and toss to coat.
- Transfer tofu to the prepared baking tray and spread out evenly on one side. On the other side, spread out the mushrooms.
- Bake for 15 minutes, then remove the mushrooms (they should be a little shrunken). Toss your tofu and return to the oven to bake for about another 15 minutes, until crispy around the edges.
- Strain your broth to remove the ginger. Stir in the miso and tamari, then add the lemon juice.
- Cook the noodles according to packet instructions, then drain and rinse them in cool running water (this will stop them from sticking together).
- Divide greens and noodles between two bowls. Pour in the miso broth, then add the tofu and mushrooms. Garnish with spring onion, coriander, and sesame seeds.