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A bowl of soba noodles with chopsticks, featuring tofu cubes, broccolini, and shredded carrots. The dish is garnished with sesame seeds and chopped green onions.

Soba Noodles in Miso Soup

A simple and comforting noodle soup with nutty soba noodles, rich miso broth, fresh vegetables, and tender tofu. This dish is easy to make and packed with umami flavor, perfect for a quick weeknight meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 281 kcal

Ingredients
  

  • 1 teaspoon oil
  • 16 ounce block firm tofu cut into cubes
  • 1 cup broccoli florets
  • 1 carrot carrot julienned
  • 4 cloves garlic crushed
  • 1 teaspoon ginger minced fresh
  • 5 cups water
  • 5 ounces soba noodles dried
  • ½ teaspoon sesame oil
  • ¼ cup brown miso paste
  • 2 tablespoons soy sauce

Instructions
 

  • Sauté tofu and vegetables: Heat oil in a medium pot. Sauté tofu, broccoli, carrot, garlic, and ginger for 3 minutes. Remove and set aside.
  • Prepare the broth: Mix sesame oil, miso paste, and soy sauce in a bowl. Add to the same pot, pour in water, and stir to combine. Bring to a simmer.
  • Cook the soba noodles: Add soba noodles to the pot. Simmer for 1 minute, then remove the noodles and divide into bowls.
  • Assemble: Top noodles with tofu and veggies. Pour the miso broth into bowls and serve.

Nutrition

Calories: 281kcalCarbohydrates: 37gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 1452mgPotassium: 231mgFiber: 3gSugar: 2gVitamin A: 199IUVitamin C: 21mgCalcium: 191mgIron: 3mg
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