Somen, Tofu And Vegetables In Miso Broth Recipe

Name: Somen, Tofu And Vegetables In Miso Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces somen noodles; 1 1/4 cups mushrooms, thinly sliced; 1 cup bok choy, washed and roughly chopped; 14 ounces silken tofu, drained and cut into small cubes; 1/4 cup scallion, finely sliced; 1/2 inch ginger, pealed and grated; ½ teaspoons miso; 5 cups water, unsalted and boiling; chili oil; salt; pepper

Servings: persons

1
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.
2
Add the rest of the water, mix well and set aside on low heat.
3
Cook the somen in unsalted boiling water for 4 minutes, adding cold water when it foams on top.
4
Drain noodles and place in cold water.
5
When cool, drain again and set aside.
6
Add mushrooms, bok choy, tofu, ginger, scallions, to miso broth.
7
Simmer for 3-5 minutes on medium/low heat.
8
Add cooked somen and simmer until noodles are thoroughly heated.
9
Add drops of chili oil, salt and pepper to taste.
10
Divide into bowls and enjoy!

132

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 4 ounces somen noodles, 1 1/4 cups mushrooms, thinly sliced, 1 cup bok choy, washed and roughly chopped, 14 ounces silken tofu, drained and cut into small cubes, and more.

Yes, Somen, Tofu And Vegetables In Miso Broth falls under the Soups & Stews 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!

Somen, Tofu And Vegetables In Miso Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions