This dish may seem complicated, but it’s surprisingly quick and easy to make. No, you don’t have to make it at 2 a.m., but it hits the spot when you’re hungry after cheesy horror films.
1 package (3 bundles) of buckwheat soba noodles
1lb of extra firm tofu, drained
1 red bell pepper
1 medium red onion
A handful of cilantro (with stems)
A handful of basil (with stems)
3 heaping spoonfuls of brown rice miso paste
2 – 3 garlic cloves
Note: You’ll need a fine mesh colander for the buckwheat soba noodles. Make sure that you have ice cubes in the freezer and a lot of cold water in the fridge to shock cool the noodles.
- Heat up a wok while you dice the tofu. When the wok is hot, toss the tofu in and sear (you don’t need oil). Stir regularly to ensure that the tofu becomes crispy and brown. It may take a few minutes for the cubes to be ready.
- Finely dice the onion and red pepper. Set them aside in a bowl.
- Start boiling water in a large stock pot for the noodles. When the water is at a rapid boil, toss in the noodles. Leave the lid slightly ajar to prevent the water from boiling over. Cook the noodles until they are al dente.
- While the noodles are cooking, heat up 3-4 cups of water in a smaller pot. Toss in the miso paste and stir to dissolve. Add more water for the soup base if needed.
- Dice the garlic cloves and toss them into the soup stock.
- By this time, the tofu should be ready. Set it aside in a bowl.
- Wash the cilantro and the basil. Finely dice the cilantro. Roughly chop the basil. Set these aside in a bowl.
- Once the noodles are done, drain them in the colander. You’ll need to shock cool them by submerging them in ice water and draining again. Cooling the noodles should take a few minutes at most.
- Toss the veggies into the soup stock and stir. Transfer the soup stock and veggies into the larger pot and add the noodles.
- Juice the lime into the soup.
- Add the cilantro and basil.
- Mix the ingredients and serve up with a deliciously bad movie of your choice.