Somen Tofu And Vegetables In Miso Broth Recipes

Steps:

• Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
• Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
• Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
• If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.

Steps:

• In a large sauce pan or small pot put the miso with 1 cup boiling water, mixing paste and water together until mixture is a thick cream.
• Add the rest of the water, mix well and set aside on low heat.
• Cook the somen in unsalted boiling water for 4 minutes, adding cold water when it foams on top.
• Drain noodles and place in cold water.
• When cool, drain again and set aside.
• Add mushrooms, bok choy, tofu, ginger, scallions, to miso broth.
• Simmer for 3-5 minutes on medium/low heat.
• Add cooked somen and simmer until noodles are thoroughly heated.
• Add drops of chili oil, salt and pepper to taste.
• Divide into bowls and enjoy!