Japanese-Style Miso Noodle Bowl
A vibrant and nourishing breakfast bowl featuring rice noodles, miso-glazed tofu, and a variety of sautéed vegetables, all in a rich and savory miso broth, garnished with pickled ginger and sesame seeds.
- Prep
- 15 min
- Cook
- 10 min
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Japanese
Ingredients
- 8ozsrice noodles
- 12ozsfirm tofu, cubed
- 2tbspsmiso paste
- 1tbsphoney
- 1tbspsoy sauce
- 4ozsshiitake mushrooms, sliced
- 2cupsbaby bok choy, chopped
- 1cupcarrots, julienned
- 4scallions, thinly sliced
- 4cupsvegetable broth
- 2tbspspickled ginger
- 2tbspssesame seeds
Step-by-Step
- 1
Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, about 5-7 minutes, until tender. Drain and set aside.
7m - 2
In a small bowl, whisk together the miso paste, honey, and soy sauce. Add the cubed tofu and toss to coat evenly.
3m - 3
Heat a large skillet or wok over medium-high heat. Add the tofu and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Remove the tofu from the skillet and set aside.
5mmedium-high heat - 4
In the same skillet, add the sliced shiitake mushrooms and chopped bok choy. Sauté for 3-4 minutes, until the vegetables are tender-crisp.
4mmedium-high heat - 5
Add the vegetable broth to the skillet and bring to a simmer. Add the cooked rice noodles and miso-glazed tofu. Cook for an additional 2-3 minutes, until the noodles are heated through and the tofu is warmed.
3mmedium heat - 6
Remove from heat and stir in the julienned carrots and sliced scallions.
1m - 7
Divide the noodle bowl among serving bowls. Garnish with pickled ginger and sesame seeds.
2m