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Nutrition Facts
Serving Size 1 (486g) Recipe makes 4 servings The following items or measurements are not included below: ginger
Calories 198
Calories from Fat 36		(18%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1166mg		48%
Potassium 391mg		11%
Total Carbohydrate 29.9g		9%
	Dietary Fiber 2.8g	11%
	Sugars 3.0g
Protein 11.0g		21%
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Somen, Tofu and Vegetables in Miso Broth

Recipe #397944 | 15 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blueyedwineaux
Nov 5, 2009

This recipe came into being one night when trying to use up the last of my somen. Easy and quick to fix, very little clean up time too! For those that don't like tofu, use a firm tofu that has been frozen at least 24hrs and then thawed (this will give the tofu a more "chewy/meaty" texture). Also, if you don't have chili oil, use a tiny pinch of cayenne pepper instead.

SERVES 4 (change servings and units)

Ingredients

4 ounces somen noodles
1 1/4 cups mushrooms, thinly sliced
1 cup bok choy, washed and roughly chopped
14 ounces silken tofu, drained and cut into small cubes
1/4 cup scallion, finely sliced
1/2 inch ginger, pealed and grated
12 teaspoons miso
5 cups water, unsalted and boiling
chili oil
salt
pepper

Directions

1
In a large sauce pan or small pot put the miso with 1 cup boiling water, mixing paste and water together until mixture is a thick cream.
2
Add the rest of the water, mix well and set aside on low heat.
3
Cook the somen in unsalted boiling water for 4 minutes, adding cold water when it foams on top.
4
Drain noodles and place in cold water.
5
When cool, drain again and set aside.
6
Add mushrooms, bok choy, tofu, ginger, scallions, to miso broth.
7
Simmer for 3-5 minutes on medium/low heat.
8
Add cooked somen and simmer until noodles are thoroughly heated.
9
Add drops of chili oil, salt and pepper to taste.
10
Divide into bowls and enjoy!