Shiitake Miso Soba Noodles

Step 1

An hour before you want to begin cooking, drain your tofu, cut into bite-sized cubes, pat dry, and leave out. This will allow your tofu some time to dry out a little, which will make it easier to brown. If you don't have time do this, don't sweat it because it will still taste good if you take it directly from the package to the pan.

Step 2

Heat 1/2 tsp of sesame oil and 1/2 tsp of peanut oil in a skillet over medium-high heat. Add your tofu cubes and cook, stirring every few minutes, until your tofu cube are brown on all sides, then set aside in a dish. While your tofu is cooking, cut your red pepper into long strips.

Step 3

Add your red pepper to the hot skillet. There is no need to add additional oil, as there will be some remaining from the tofu. Saute the pepper until it just begins to soften and brown, and then remove from the heat and set aside. While your red pepper is cooking, work on cutting your shiitake mushrooms into long strips.

Step 4

Add the shiitake mushrooms strips to the pan. Sauté until the mushrooms begin to soften, brown a little, and release some water. Do not overcook, as this variety of mushroom can become rubbery if it's cooked too long. While your mushrooms are cooking, heat 8 C of water in a large pot over high heat, and bring to a boil.

Step 5

Once your water is boiling, cook your soba noodles at a hard boil per package directions, drain, and then rinse with cold water. Rinsing with cold water will keep the noodles from continuing to cook and will prevent them from sticking to each other.

Step 6

Return your cooked vegetables and tofu to your skillet, including 4 C of tatsoi or spinach. Cook at medium-low heat until the greens are wilted and the vegetables are reheated.

Step 7

While your vegetables are heating, whisk together all of your stir fry sauce ingredients, except miso, in a sauce pan, and bring to a simmer on medium heat. Simmer two minutes, then remove from the heat. Once your sauce is off of the heat, whisk in the white miso. The reason for this is the less you cook the miso, the more you'll preserve it's pro-biotic quality.

Step 8

Add your noodles and stir fry sauce to your skillet on medium-low heat until heated through, without bringing to a simmer. Once heated, sprinkle with sesame seed and fresh green onions.