NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm Tofu

1 oz Dry Soba Noodles

1 large Egg

1 cup Broccoli florets

1 cup Sliced Mushrooms

1 cup Fresh Spinach

1 tbsp White Miso Paste

1 tbsp Tamari

1 tbsp Rice Vinegar

1 tsp Toasted Sesame Oil

0.25 tsp Garlic powder

0.25 tsp Ginger powder

PREPARATION

• 1

  Bring a pot of water to a boil. Add the soba noodles and cook for 5-6 minutes until tender. Drain and rinse with cold water to prevent sticking.

• 2

  In a small bowl, whisk together the miso paste, tamari, rice vinegar, toasted sesame oil, garlic powder, and ginger powder until the dressing is completely smooth.

• 3

  Bring another small pot of water to a boil. Carefully lower the egg into the water and simmer for 7 minutes. Transfer to an ice bath for 2 minutes, then peel and halve.

• 4

  In a non-stick skillet over medium-high heat, add the cubed tofu. Sear for 3-4 minutes per side until the edges are golden and crisp.

• 5

  Add the broccoli florets and sliced mushrooms to the skillet with a splash of water. Cover and steam for 3 minutes until the vegetables are tender-crisp.

• 6

  Stir in the fresh spinach and cook for 30 seconds until just wilted.

• 7

  Place the cooked soba noodles in a serving bowl. Top with the seared tofu and the steamed vegetable mixture.

• 8

  Drizzle the prepared miso dressing over the entire bowl and garnish with the soft-boiled egg halves before serving.