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Mushroom, Tofu and Ginger Noodles with Miso Broth

Fragrant with ginger and full umami-rich flavour from mushrooms and miso, this protein-filled noodle bowl with its warming broth will satisfy even the most devoted meat-lover.

30 Minutes

Recipe

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01

Marinate Tofu

Preheat oven to 220°C fan-forced. Finely grate ginger, crush garlic and cut tofu into 1.5cm cubes. Place ½ the garlic and ½ the ginger in a bowl with 40ml (2 tablespoons) soy sauce and 1 teaspoon sesame oil. Add ½ the miso paste and tofu and stir to coat. Set aside.

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02

Bake Tofu

Spread tofu out on a small baking tray lined with baking paper. Scatter with 1 teaspoon sesame seeds and bake, stirring occasionally, for 10-15 minutes or until golden brown.

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03

Chop Vegetables

While tofu is cooking, thinly slice spring onions and mushrooms. Set aside 1 tablespoon spring onions to garnish.

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04

Cook Vegetables

Heat vegetable oil in a large frypan over medium-high heat. Add remaining spring onion, remaining ginger, remaining garlic and mushroom and cook, stirring, for 2-3 minutes or until tender and golden. Add rice wine vinegar and 2 teaspoons soy sauce and cook until sauce has thickened.

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05

Add Noodles

Add noodles to frypan with 500ml (2 cups) boiling water and stock cube. Cook, stirring occasionally, for 3 minutes or until noodles are warmed through. Add remaining sesame oil and remaining soy sauce and stir to combine.

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06

Plate Up

Remove 125ml (½ cup) stock from noodles, place in a bowl with remaining miso paste and whisk well. Return to pan and stir to combine. Divide noodles and stock between bowls and top with tofu. Sprinkle with reserved spring onion and remaining sesame seeds to serve.

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Mushroom, Tofu and Ginger Noodles with Miso Broth

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami