Buckwheat Soba With Miso, Squash, Smoked Tofu, & Ba

Name: Buckwheat Soba With Miso, Squash, Smoked Tofu, & Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon white miso or 1 tablespoon yellow miso; 1 ½ cups hot water; 2 teaspoons vegetable oil or 2 teaspoons peanut oil; 2 cups sliced onions; ½ teaspoon salt; 2 -3 cups peeled chopped butternut squash (about 1/2 pound) or 2 -3 cups fresh pumpkin (about 1/2 pound); 1 cup smoked tofu, cut into strips (about 1/4 pound); ½ cup packed fresh basil leaf; 12 lb uncooked buckwheat soba noodles; red pepper flakes; lightly toasted pumpkin seeds

Servings: persons

1 tablespoon white miso or 1 tablespoon yellow miso
1 ½ cups hot water
2 teaspoons vegetable oil or 2 teaspoons peanut oil
2 cups sliced onions
½ teaspoon salt
2 -3 cups peeled chopped butternut squash (about 1/2 pound) or 2 -3 cups fresh pumpkin (about 1/2 pound)
1 cup smoked tofu, cut into strips (about 1/4 pound)
½ cup packed fresh basil leaf
12 lb uncooked buckwheat soba noodles
red pepper flakes
lightly toasted pumpkin seeds

1
Combine the miso and hot water in a small bowl, and mash with a spoon until the miso is mostly dissolved.
2
(It doesn't have to be perfectly smooth.)
3
Set aside.
4
Heat the oil in a large deep skillet or a saute pan over medium-high heat.
5
When it is very hot, add the onion, and saute for about 5 minutes.
6
Sprinkle in the salt, cover, and cook for about 10 more minutes over medium heat.
7
Stir in the squash, cover and cook for 10 minutes longer, or until the squash is tender.
8
Meanwhile, put up a potful of water to boil for the soba.
9
Stir the miso solution, tofu, and basil, into the sauteed onion and squash.
10
Turn the heat way down, cover, and let it simmer very quietly while you cook the soba (5 to 8 When the noodles are done to your liking, drain them thoroughly, transfer to a serving bowl, and pour the vegetable-miso mixture over the top.
11
Toss with chopsticks or a large fork, adding red pepper flakes to taste as you go.
12
Sprinkle the top with pumpkin seeds, and serve hot, warm, or at room temperature.

5484

kcal

Calories

Fat

1019

Carbs

180

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon white miso or 1 tablespoon yellow miso, 1 ½ cups hot water, 2 teaspoons vegetable oil or 2 teaspoons peanut oil, 2 cups sliced onions, and more.

Yes, Buckwheat Soba With Miso, Squash, Smoked Tofu, & Basil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buckwheat Soba With Miso, Squash, Smoked Tofu, & Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions