Healthy Noodle Bowl with Soba Noodles and Tofu Recipe | Vegan Meal | Berry Berry Life

tempura

🥗Healthier: baked vegetables

💰Cheaper: fried tofu

Baked vegetables reduce calories while maintaining texture.

kamaboko

🥗Healthier: fish cake

💰Cheaper: surimi

Surimi is more affordable and still provides a similar flavor.

Slice the woody ends off the inoi mushrooms and place them in a strainer to rinse and dry.

Slice a long hot red pepper diagonally for ease of handling.

Slice 4 to 5 cloves of garlic thinly for use with the spinach and mushrooms.

Slice the green parts of the green onions, saving the whites for later use.

Press an 18 oz block of tofu for about 30 minutes, then dry it with a paper towel and slice it into desired shapes.

In a large bowl, add cornstarch to the bottom, then add the tofu, coating it with more cornstarch to prevent sticking.

Season the tofu with salt, black pepper, and shichimi togarashi, then add a couple of tablespoons of water to create a light batter and coat the tofu pieces.

Transfer the tofu to a foil-lined air fryer tray, spray with cooking oil, and cook in the air fryer for 15 minutes at 350 to 375°F.

In a small pan over low heat, add 1 teaspoon of toasted sesame oil and 2 cloves of sliced garlic, sautéing until softened.

Add 2 tablespoons of light soy sauce, 1 tablespoon of rice wine vinegar or mirin, and 1 tablespoon of agave nectar to the pan, mixing well.

Gently add the inoi mushrooms to the pan and cook for about 2 to 3 minutes, flipping them to keep them bunched together.

Remove the mushrooms from heat and set aside.

In a medium pan over low heat, add 1 teaspoon of cooking oil and 2 cloves of garlic, sautéing until lightly golden.

Add 2 to 3 cups of spinach along with a little salt and black pepper, allowing the spinach to wilt and excess water to evaporate.

Add toasted sesame seeds to the spinach, then remove from heat once the water has evaporated.

Bring a pot of water to boil, adding salt and 2 packets of dried soba noodles, cooking for 6 to 7 minutes until done.

Strain and rinse the soba noodles under cold water to wash off excess starch.

To make dashi, bring 4 cups of water to a boil in a saucepan, adding a couple of dried shiitake mushrooms, then simmer for 10 to 15 minutes.

Turn off the heat and add a couple of pieces of kombu, allowing it to steep and cool to room temperature.

Once cooled, add 2 tablespoons of light soy sauce, 1 tablespoon of brown sugar, and 1/2 cup of ice to the dashi.

Slice the remaining shiitake mushrooms for the bowl preparation.

Prepare the bowl by adding the cold soba noodles and dipping them into the icy umami-rich dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens