soy baked tofu & vegetable noodle miso bowl


Bit of a tongue twister for you there. Try saying that three times!

I’ve been diy-ing my own pot noodle lunches for about 2 years now. That’s a long time, and that’s also a lot of noodles. I’ve not been eating them every day, obviously, but they’ve evolved massively and now I believe I’ve found the one. I even bought a jar especially for them so I can transport it around, because that is dedication. I’ve experimented with lots of noodles and the majority of them work,  I’ve experimented with lots of vegetables too but my favourite is the broccoli and mushroom combination. Throw in a bit of bok choy and even better.

It’s all pretty quick and easy to prep, and you can buy the ingredients cheaply and in bulk. Miso paste is readily available in supermarkets now, so you won’t (can’t) miss out on. The only bit of faff is the tofu, all that draining and marinating takes a while but it is SO worth it. Tofu does not taste like crap, I will not except it. Sure, it doesn’t taste much if you don’t do anything with it but soak it in some sauce and you’ve got a winner. So if you’re going to commit to this lunch, you’re gonna have to commit to all of it. Tofu and all.





  • 50-60g firm tofu, cut into cubes
  • tablespoon low sodium soy sauce
  • 25g ramen noodles (feel free to use more if you wish but I prefer a bigger veg to noodle ratio)
  • packet of miso paste, I use Itsu
  • handful of button mushrooms, sliced
  • handful of broccoli florets
  • cup curly kale
  • garlic salt, to season
  1. First prep the tofu. This may take a while so take that into consideration, maybe do this the evening before If you haven’t got time. Place the squared tofu in between two pieces of parchment paper and then cover with a kitchen towel. Put something heavy on top of this and leave for about 30 minutes or until the liquid has drained. Once this has down, place in a bowl and spoon over the soy sauce, toss to coat, and leave to marinate for another 30 minutes.
  2. Preheat the oven to 190C and bake the tofu for 20-25 minutes.
  3. Whilst the tofu cooks, place the noodles into a deep dish with the miso paste. Cover with 2/3 cup boiling water and leave until the noodles are soft.
  4. In a pan over medium heat, cook the sliced mushrooms until browned. You can add a bit of oil here but I don’t use it and it turns out fine. Season with garlic salt and then add the broccoli and kale. Cook for 5-6 minutes until the veg is tender.
  5. Add the miso and noodle mixture to the pan and heat through for few minutes or until the tofu has cooked.
  6. Place everything into a bowl and top with the tofu. Eat. Enjoy. Easy.


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