Soba Noodles Primavera with Miso
Time needed
20 min
preparation
+
20 min
cooking
Ingredients
- 1 15-oz. pkg. extra firm tofu, rinsed, drained and patted dry
- 1 8-oz. pkg. soba noodles
- 1 Tbs. olive oil
- 1 med. red pepper, thinly sliced
- 1 lg. onion, sliced
- 2 garlic cloves, crushed with garlic press
- 1 Tbs. grated, peeled fresh ginger
- 1/4 tsp. crushed red pepper
- 1 16-oz. bag broccoli florets, cut into 1 1/2-inch pieces
- 1 10-oz. bag shredded carrots
- 1/4 C. water
- 1/4 C. red (dark) miso paste
- 2 green onions, trimmed and thinly sliced
Directions
Cut tofu horizontally in half. Cut each half into 1-inch pieces; set aside. In large saucepot, cook noodles as directed.
Meanwhile, in nonstick Dutch oven, heat oil over medium-high heat until hot. Add red pepper and onion and cook, stirring occasionally, until golden, about 10 minutes. Add garlic, ginger, crushed red pepper and tofu; cook, stirring, 1 minute. Add broccoli, carrots and water; heat to boiling over medium-high heat. Reduce heat to medium; cook, covered, until vegetables are tender, about 7 minutes.
Drain noodles, reserving 3/4 cup noodle water. Return noodles to saucepot. With whisk, mix miso paste and reserved noodle water until blended. To serve, toss noodles with tofu mixture, green onions and miso-paste mixture.
