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
Servings
4
Difficulty
easy
Total Time
25 min
Ingredients
Step-by-Step
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.
In a small bowl, whisk together the miso paste, honey, and soy sauce. Add the cubed tofu and toss to coat evenly.
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.
In the same skillet, add the sliced shiitake mushrooms and chopped bok choy. Sauté for 3-4 minutes, until the vegetables are tender-crisp.
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.
Remove from heat and stir in the julienned carrots and sliced scallions.
Divide the noodle bowl among serving bowls. Garnish with pickled ginger and sesame seeds.