I’m pretty thrilled with this yummy miso and soba noodle soup with soy and sambal oelek roasted tofu, shiitake mushrooms, sugar snaps and edamame. It’s a perfect weeknight dinner because it’s so quick and easy to make. I’ve never been a big tofu fan because usually it’s tasteless and like chewing gum. I’ve been looking for different ways to cook tofu and found out about roasting it. This oven roasted tofu is so tasty and cripsy, a real pleasure to eat.
I used to eat asian dishes like this Soba noodle soups with heaps of Sriracha-Sauce. So, when we found out about my Fructose Malabsorbation I had to take my favorite sauce of my list because it has heaps of garlic in it. Luckily the asian cuisine offers a wide range of spicy sauces and so now I spice up my food with Sambal Oelek. Sambal is a hot sauce typically made from a mixture of variety of chili peppers. Actually, it’s a raw chili paste and it is native to the cuisine of Indonesia. You can buy it online or in your Asia supermarket around the corner.
This miso and soba noodle soup with soy and sambal oelek roasted tofu, shiitake mushrooms, sugar snaps and edamame is so yummy!
Start with the Miso soup. Put the ginger slices, kombu and dried mushrooms in a pot with boiling water. Let it sit there while you prepare the rest of the ingredients (20 minutes). Gently strain the stock, leaving behind all the sand that may be sitting on the bottom of the pot (you can pour it through a coffee filter if you have one). Add half a cup of stock to the miso paste and stir it to loosen. Add the miso to the stock, and taste for salt, adding soy sauce and lime juice until you are happy the flavour.
Preheat your oven to 200ºC. Place the tofu and sliced shiitake mushrooms on a baking tray with baking parchment and drizzle over sesame oil and soy sauce. Add the Sambal Oelek and toss to coat. Roast in the oven until the tofu is lightly crisp on the outside, tossing once or twice, about 10 minutes.
Bring a large pot with salted water to boil. Add the noodles and cook, stirring frequently to prevent sticking, until the noodles are tender but not falling apart (check your package for cooking time). Drain the noodles and rinse them in cool running water. If not using immediately, toss with a bit of oil to prevent sticking. Otherwise, divide the noodles between 2 large bowls and keep warm.
Heat up the stock until steamy-hot and add the edamame and sugar snaps. Cook just for 3 minutes until edamame and sugar are ready.
Add the shiitakes and tofu to your bowls with soba noodles. Pour the hot broth with edamame and your sugar snaps over the fixings. Top with thai basil, sesame seeds and serve! Bon Appetit!