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    Miso Noodles with Bean Curd Steaks

    22 April, 2007 by Kip 2 Comments

    Everybody loves noodles, right? Noodle dishes can make for a quick, easy, and nutritious meal, perfect for after those long days when you just don't feel like doing much in the kitchen.

    I love the additional of baked tofu steaks. I've included two possible marinades from which to choose, but be creative with these!

    Miso Noodles with Bean Curd Steaks

    Serves 2

    • Stock:
      • 4-5 dried shiitake mushrooms soaked in 3 cups hot water
      • 2 tablespoon mirin
      • 2 tablespoon light/regular soy sauce
      • 1-2 tablespoon tianjin preserved vegetables (optional)
      • brown rice miso paste to taste
    • Carrots:
      • carrots, cut into small matchsticks
      • 1-2 tablespoon fresh ginger
      • dried chilli flakes (as much or as little as you'd like)
      • 2 tablespoon dried coconut
      • oil (preferably peanut / groundnut)
    • Misc:
      • two blocks of dried noodles (ramen work)
      • spring onions, cut lengthways
      • ½ a purple onion, sliced thinly
    • Tofu steaks (method 1):
      • firm tofu
      • soy sauce
      • vegetarian worcestershire sauce
      • sesame oil
      • wasabe powder
    • Tofu Steaks (method 2):
      • firm tofu
      • mirin
      • soy sauce
      • ginger
      • liquid smoke
      • oil
    1. For the the stock, soak four or five dried shiitake mushrooms in hot water for at least 20 minutes. The water will turn light brown in colour. Once brewed, either discard the mushrooms or use them to add to the noodles later (they're yummy). Add mirin, soy sauce, and preserved vegetables. Don't add the miso paste until just before you're ready to serve the meal. Don't boil the broth once the miso is added because it can spoil the flavour and kill the beneficial enzymes contained in the paste.
    2. Slice tofu blocks into ½ inch "steaks" and marinate in preferred sauce (or some of both, whichever you prefer) for 5-10 minutes. Bake slices in a 200 C oven for about 20 minutes on each side, so 40 minutes total.
    3. Meanwhile, boil the noodles for a few minutes, until cooked. Drain and keep in cold water until ready to use.
    4. About 5 minutes before the tofu slices are due to be finished, stir fry carrots in oil with ginger, chilli , and coconut. I like carrots to be quite crunchy, but if you prefer them to be more well done then you need to give yourself longer than the auggested 5 minutes.
    5. When bean curd slices are cooked, bring the stock to a medium heat and incorporate miso paste. Add noodles.
    6. Dish noodles and broth up in a large bowl and top with carrots, spring onion, and tofu slices.
    « For those who aren’t fussed about breath: Yoghurt with garlic
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    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below.

    Comments

    1. kara

      May 15, 2008 at 4:13 pm

      This looks so yummy - going to try it out using soba noodles instead. Thanks for sharing.

      Reply
    2. admin

      May 16, 2008 at 2:56 pm

      Kara, I bet this would be fabulous with Soba noodles! I would love to know how it turns out 🙂

      Reply
    3. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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