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Soba, Miso & Tofu

Soba, Miso & Tofu



  • 2L vegetable stock
  • 1/4 cup white miso paste
  • 1 small piece of ginger
  • 1 garlic clove, chopped in quarters
  • 2 tablespoons sesame oil
  • 100g firm tofu, drained and cubed
  • 4 nori snack sheets, shredded
  • 110g dried soba noodles


  1. Cook soba noodles in a pot of boiling salted water, stirring occassionally, until al dente. About 6mins. Drain, rinse under cold water to stop them from cooking and drain again. Divide noodles among bowls.

  2. Gently heat the stock, miso, ginger and garlic in a pot. Simmer for 5mins.

  3. Meanwhile, heat sesame oil in a frying pan over medium heat. Add the tofu and fry for 4-5mins until crisp.

  4. Discard the ginger and garlic from the stock pot.

  5. Pour stock over soba noodles and add nori and crispy tofu.


Prior to frying, tofu should be drained, then set on paper towel with weighted plate to remove moisture.