This dish is a favorite in my household, and one that we have about once a week at the moment. It’s the ultimate comfort meal – warm, zingy, slurpy with just the right amount of spice to warm you up on a chilly day.
There are so many different things happening in this dish that every bite is a new flavor sensation: there is the chewy nuttiness of the cavolo nero, the citrusy, savory miso broth, the bite of spicy tofu and mushrooms, the slurpiness of soba noodles, and the crunchiness of carrot and spring onion. All of it together makes a delicious bowl of happiness.
What’s great about this meal is that it’s really simple to make. Sure it might take a bit of time to prepare all the bits and pieces, but once you’ve assembled the bowls you’ll find it’s all worth it.
Here is my spicy miso soba noodle recipe.
(makes 4 bowls)
- 175g soba noodles
- 1 packet (about 395g) firm tofu, drained and cut into cubes
- 225g shiitake mushrooms, sliced
- 1 bunch cavolo nero
- 1-2 tbsp sriracha (depending on how spicy you like it)
- 2 tbsp tamari
- 1 tbsp sesame oil
For the broth
- 1 Liter of water
- 1/2 cup dark miso paste
- 1 inch ginger, cut into coins
- Juice of 1 lime
- Tamari to taste
For the toppings
- 1-2 carrots, julienned
- 1 lime, cut into wedges
- 2-3 spring onions, white and light green parts only, sliced in rounds
- Sriracha (optional)
- Toasted sesame seeds (optional)
- Preheat the oven to 220c. Mix the sriracha, sesame oil and tamari in a small bowl to combine. Place the tofu and mushrooms into two separate bowls and divide the sauce between both, making sure to toss as you do so to evenly coat the mushrooms and tofu.
- Place the tofu in a single layer on a baking tray and cook in the oven for 20-30 minutes, until browned and crispy on the outside, tossing once or twice.
- Place the mushrooms on a thin lipped baking tray in a single layer and bake around 10-15 minutes, until the mushrooms are shrunken and soft, tossing once or twice.
- Prepare the soba noodles as instructed, ensuring you don’t overcook. Once the noodles are cooked, drain and run under cold water immediately to prevent it from cooking further. Set aside.
- Prepare the broth by mixing the water, ginger and miso paste in a pan and bring to a boil. Lower the heat and simmer for a few minutes. Add the cavolo nero and cook for around 10 minutes, covered, until it has wilted. Add the lime juice and tamari to taste.
- To assemble the bowls, divide the soba noodles, tofu and mushrooms between 4 bowls and top with the miso and cavolo nero broth. Top with carrots, spring onions, sriracha and sesame seeds. Serve with a wedge of lime and enjoy!