Crispy Tofu Miso Noodle Bowl

Ingredients

• 280g firm tofu, pressed and cubed
• 150g soba noodles
• 2 pak choi, halved
• 100g frozen edamame, defrosted
• 2 tbsp white miso paste
• 600ml vegetable stock
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp cornflour
• 1 tsp chilli oil
• 2 spring onions, sliced

Method

1. 1

   Preheat oven to 200°C. Toss tofu cubes in cornflour and soy sauce. Bake 20 minutes until crispy.

2. 2

   Cook soba noodles according to packet instructions. Drain and rinse.

3. 3

   Heat stock in a pan. Whisk in miso paste until dissolved. Add pak choi and edamame, simmer 3 minutes.

4. 4

   Divide noodles between two bowls. Ladle miso broth and vegetables over.

5. 5

   Top with crispy tofu, spring onions, sesame oil, and a drizzle of chilli oil.