Eat: Noodle Bowl

A few years ago I made a bowl of miso broth with noodles as a fast, easy dinner when my brother-in-law visited us. He raved about it. I think he was really hungry, but there is always something comforting and filling about noodles in a yummy broth. I have no idea how I made that bowl a few years ago, but Joe, this recipe I’m sharing is for you…

Make the tofu first:

  • 1 TBSP sesame oilIMG_3493
  • 1 TBSP soy
  • 2 TBSP avocado or canola oil
  • a few dashes of rice vinegar or juice of one lime
  • 1 tsp turmeric or curry powder
  • sesame seeds

Slice 1 block of pressed tofu into bite size pieces. Marinate in the above for as long as possible (1 day is ideal, but 30 minutes works) and then bake at 450 for about 15 minutes. Using parchment paper makes clean up much easier. Move the tofu pieces around often – they are ready when they are a little crispy. This tofu is based on a recipe from an Indian cooking class I took a few years ago and it is YUMMY. I also use the tofu in curries and stir fries, make a big batch of it to use it in a few recipes.

When the tofu is ready, make the broth:

Saute the below in a soup pot for a few minutes.

  • 1 TBSP sesame oil
  • 2 garlic cloves, minced
  • 1 knob of fresh ginger, grated (I think of a knob as something the size of my thumbnail)
  • jalapeño or other spicy pepper, diced (optional – depending on the pepper it can make it really spicy)
  • Shitake Mushrooms, diced (optional, but highly recommended)
Then add:
  • 1 TBSP soy sauce or tamari
  • 1 TBSP honey (local, good honey not the cheap stuff)
  • 1 TBSP Srichacha (or more, or less)
  • 1 box veggie broth (my new favorite is Trader Joe’s Miso Ginger – delicious!!)
  • 1 TBSP miso

Mix together and simmer (don’t boil because of the miso) for about 5-7 minutes until it is hot and the flavors have melded. You may want to add some water to make more broth – taste and see what it needs. You can add water to dilute some of the flavor.


  • Udon or Soba Noodles
  • Cilantro, diced (optional)
Cook noodles separate according to package directions. Don’t try to cook the noodles in the broth (I’ve tried it as a timesaver and it does not work). I usually cook the noodles before making the broth, and then put them aside. I make it in the same pot as I cook the broth so there are less pots to clean.
Then add lots of noodles & cooked tofu to bowl, and cover with the broth. Drizzle with lime and cilantro (if you have it).
Other things that I add to this have included: carrots (cut small), kale or other greens, lightly steamed broccoli, shelled edamame, and bean sprouts. The dinner is easily adaptable based on what you have in the house. This recipe is easy (my husband makes versions of it all the time), cheap, and flexible.
It requires lots and lots of slurping. The spicier the better!
Note: There are a few things that I always buy at Costco because it saves a lot of money  – almond milk, coffee, razors, quinoa, and sparkling water –  also, the Annie Chun Udon Noodles and House Foods Organic Tofu in 4 packs. They are about $10 for both and they make a great base for lots of meals: yakisoba, peanut sauce noodles, curries, and infinite variations of this noodle bowl…

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