Miso soba noodles
Ready in around 20 mins
- Energy: 3903kj (932Kcal)
- Protein: 34g
- Carbohydrate: 95g
- Fat: 43g
- Contains: Soy, Gluten, Sesame, Egg, Milk
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Before cooking:
BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
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1. TO COOK THE SOBA NOODLES AND PREPARE THE VEGETABLES:
Once the water is boiling add the soba noodles to the pot and cook for 4-5 mins. Drain into a colander, rinse with cold water and allow to drain well. Using only half the carrot, peel and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Finely slice the spring onion on the diagonal.
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2. TO COOK THE HONEY AND GINGER TOFU:
Using half the pack of honey and ginger tofu, remove the tofu from its marinade and reserve. Slice the tofu into 1 cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the tofu and cook for 2-3 mins on each side. Pour over the reserved marinade, season with salt and remove from the pan.
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3. TO COOK THE CHARRED EDAMAME AND SOBA:
Place a non-stick pan over a medium-high heat with a drizzle of oil. Add the edamame and cook for 4-5 mins stirring occasionally to create a char. Add the carrot, sliced red cabbage and half the spring onion to the pan and cook for 1-2 min. Add the soba noodles, pour in the miso dressing and gently toss to combine.
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TO SERVE:
Place the miso soba noodles, charred edamame and vegetables into a bowl. Serve with honey and ginger tofu on the side. Dollop with wasabi mayo and sprinkle with white and black sesame seeds and remaining spring onion.
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- 1 pack of ginger and honey tofu
- 1 pack of soba noodles
- 1 pot of miso dressing
- 1 pot of wasabi mayo
- 1 sachet of white and black sesame seeds
- 1 pot of edamame
- 1 pack of sliced red cabbage
- 1 carrot
- 1 spring onion
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