Spicy Miso Tofu Noodle Bowl with Crispy Kale
This vibrant noodle bowl combines the deep umami of miso with a kick of chili, balanced by the satisfying chew of soba noodles and the delightful crunch of crispy kale. It's a quick and flavorful lunch that's both nourishing and exciting.
Prep Time
40 min
Difficulty
Medium
Servings
2
Calories
450 kcal
Instructions
- 1
Cook soba noodles according to package directions. Drain, rinse with cold water, and set aside.
~12 min - 2
Press excess water from tofu. Cut into 1-inch cubes. Toss kale with 1 tablespoon of sesame oil and a pinch of salt. Spread on a baking sheet and bake at 400°F (200°C) for 10-12 minutes, or until crispy.
~22 min - 3
While kale bakes, whisk together soy sauce, red miso paste, chili garlic sauce, rice vinegar, maple syrup, minced garlic, grated ginger, and 2 tablespoons of water in a mixing bowl.
~5 min - 4
Heat the remaining 1 tablespoon of sesame oil in a frying pan over medium-high heat. Add tofu cubes and cook until golden brown on all sides. This will take about 8-10 minutes.
~10 min - 5
Add the cooked soba noodles and the miso sauce to the frying pan with the tofu. Toss gently to coat. Cook for another 2-3 minutes until heated through.
~3 min - 6
Divide the noodle and tofu mixture between two bowls. Top with crispy kale, sliced scallions, and sesame seeds.
~2 min
Tips
- To ensure the kale crisps up nicely, make sure to remove as much moisture as possible before baking and don't overcrowd the baking sheet.
- For extra spice, add a pinch of red pepper flakes to the miso sauce, or a drizzle of sriracha before serving.
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