“Exquisite Japanese Vegetarian Brunch: Miso Tofu Scramble with Cucumber Soba Noodle Salad”

Allergens

Soy, Wheat (gluten)

Ingredients

• 1 block (14 oz) firm tofu
• 3 tbsp white miso paste
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 8 oz buckwheat soba noodles
• 1 large cucumber, thinly sliced
• 2 green onions, thinly sliced
• 1/2 cup edamame, shelled and cooked
• 1/4 cup black sesame seeds
• Salt and pepper to taste

Instructions

1. Press the tofu between two plates with a weight on top for 15 minutes to release excess water. Slice into cubes. In a pan, combine miso paste, soy sauce, mirin, rice vinegar, and sesame oil over medium heat. Stir until well mixed and bring to a simmer. Add the pressed tofu cubes to the miso mixture and gently stir, cooking for 5 minutes or until the tofu has absorbed the flavors. Season with salt and pepper to taste. Boil water and cook soba noodles according to package instructions, then drain and rinse under cold water. In a large bowl, combine cooked soba noodles, cucumber slices, green onions, and edamame. Toss gently with the remaining sesame seeds for garnish.

Chef’s Insight

To create depth in flavor, use different types of mirin and rice vinegar to add complexity to the dish.

Notes

Serve with a side of pickled ginger and wasabi paste for added flavor and a touch of traditional Japanese cuisine.