Ingredients:

  • 3 oz soba noodles
  • 2 cups baby bok choy
  • 1 cup wild mushroom mix
  • 1/2 cup extra-firm tofu
  • 1 tbsp toasted sesame oil
  • 1 tbsp tamari
  • 3 cups low-sodium vegetable broth
  • 2 tbsp miso paste
  • 1 tbsp fresh ginger
  • 2 cloves garlic
  • 1 tsp rice vinegar
  • 1 stalk green onion
  • 1 tsp toasted sesame seeds
  • 1 tsp chili oil

Instructions:

  1. Boil a pot of water and cook soba noodles according to package directions. Once tender, drain and rinse under cold running water until the noodles feel cool and the water runs clear; set aside.
  2. Heat sesame oil in a wok over medium-high heat. Add cubed tofu and sliced mushrooms in a single layer; cook undisturbed for 3-4 minutes until mushrooms are mahogany-colored and tofu is golden.
  3. Stir in the tamari and cook for 1 more minute until the liquid glazes the vegetables; remove from the pan and set aside.
  4. In the same wok, sauté minced garlic and grated ginger for 30 seconds until fragrant.
  5. Pour in the vegetable broth and rice vinegar; bring to a gentle simmer.
  6. In a small bowl, whisk 2 tablespoons of the warm broth into the miso paste until a smooth slurry forms, then stir this back into the main pot and remove from heat immediately.
  7. Place the rinsed soba noodles in a deep bowl and ladle the hot miso broth over the noodles.
  8. Arrange the seared mushrooms, tofu, and halved bok choy on top. Garnish with sliced green onion, toasted sesame seeds, and chili oil.