Miso Tofu Noodle Bowls
FOOD + DRINK Amaze-Bowls cont...
Miso Tofu Noodle Bowls
Recipe by: California Walnuts, californiawalnuts. co. uk
Serves: 4
Ingredients:
• 4 medium eggs
• 1 tbsp toasted sesame oil
• 225g smoked tofu, patted dry and diced
• 2 vegetable stock cubes
• 15g red miso paste
• 250g wholewheat noodles
• 250g frozen edamame beans
• 100g spinach
• 50g California Walnuts, chopped
• 3 tsp light soy sauce( optional)
Method:
1. Cook the eggs in boiling water for 6 minutes, remove and run under cold water to cool. Peel and set aside.
2. Meanwhile, heat the oil in a frying pan and fry the tofu for 3-4 minutes until golden and set aside on a plate.
3. Dissolve the stock cubes in 1.5 litres of boiling water and place in a large saucepan with the miso paste and bring back to the boil, add the noodles and cook for 4 minutes, then add the beans and cook for a further 2 minutes. Stir in the spinach until wilted.
4. Transfer to bowls and top with the tofu, walnuts and halved eggs. Drizzle over the soy, if using, to serve.
TOP TIP: Try udon or thick rice noodles as an option.
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