Ginger-Miso Tofu Noodle Bowl with Crispy Edges
Ingredients
- 14 ouncesfirm tofu
- 8 ouncesegg noodles
- 4 cupsvegetable broth
- 3 tablespoonswhite miso paste
- 1 ouncefresh ginger
- 3 clovesgarlic
- 2 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 2 tablespoonsvegetable oil
- 3 wholegreen onions
- 6 ouncesshiitake mushrooms
- 2 headsbaby bok choy
Prep
- 01
Mince 1 ounce fresh ginger (about 1 tablespoon).
- 02
Mince 3 cloves garlic.
- 03
Slice 6 ounces shiitake mushrooms into 1/4-inch pieces.
- 04
Cut 2 heads bok choy in half lengthwise.
- 05
Slice 3 green onions into 1/2-inch pieces, keeping white and green parts separate if desired.
Method
- 01
Press tofu between paper towels or a clean kitchen towel under a heavy book for 15 minutes to remove excess moisture.
- 02
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente, then drain and set aside.
- 03
Cut pressed tofu into 3/4-inch cubes. Heat vegetable oil in a large skillet over medium-high heat. Working in batches, add tofu and cook without stirring for 3–4 minutes per side until golden and crispy. Transfer to a plate.
- 04
In the same skillet, add 1 tablespoon sesame oil over medium heat. Add minced ginger and garlic, stirring constantly for 30 seconds until fragrant.
- 05
Add sliced mushrooms and cook for 3–4 minutes, stirring occasionally, until softened. Add bok choy and cook for 2 minutes until wilted.
- 06
Pour vegetable broth into the skillet and bring to a simmer. Whisk miso paste and soy sauce together in a small bowl, then stir into the broth until dissolved. Do not boil once miso is added.
- 07
Add cooked noodles and crispy tofu back to the skillet. Drizzle with remaining 1 tablespoon sesame oil and stir gently to combine. Simmer for 1–2 minutes until heated through.
- 08
Ladle into bowls and top with sliced green onions. Serve hot.
Spice Tips
For gentle warmth, stir in 1/4 teaspoon white pepper. For more heat, add a pinch of red pepper flakes or a few drops of sriracha at the end. A squeeze of fresh lime juice brightens the broth beautifully.
For extra depth, use dashi or mushroom broth instead of vegetable broth. Leftovers keep covered in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of water to loosen the noodles.