Stir-Fried Vegetables and Tofu with Ginger, Sesame Oil, and Miso

Main Dishes | Japanese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Stir-Fried Vegetables and Tofu with Ginger, Sesame Oil, and Miso

Ingredients

Udon Noodles - 7.1 oz
Tofu - 7.1 oz
Vegetable Oil - 4 tablespoons
Garlic - 2 cloves
Grated Ginger Root - 1 tablespoon
Fresh Mushrooms - 14 pieces
Red Long Chili Peppers - ½ piece
Baby Bok Choy - 1 head
Leek - 1 piece
Salt - 1 teaspoon
Carrot - ½ piece
Sugar - 1 teaspoon
Soy Sauce - 2 teaspoons
Sesame Oil - 2 tablespoons
Miso Paste - 20 fl oz
Ground coriander - 6 stems
Bamboo shoots - 12 pieces

Step by Step guide

Step 1

Cook the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water.

Step 2

Heat a wok over medium heat for 1-2 minutes until it starts to smoke, then add the vegetable oil. Add the cubed tofu and fry for 4-5 minutes until golden brown. Add the minced garlic and ginger and fry for 10 seconds. Then add the sliced mushrooms, red pepper, bok choy, leek, and carrot, and cook for 3 minutes until soft. Season with salt, sugar, soy sauce, and sesame oil. Mix well.

Step 3

Heat the miso soup. Divide the noodles into 2 bowls along with the tofu, mushrooms, and vegetables. Pour the soup over them. Top with cilantro and arrange the bamboo shoots.