All aboard the hot mess express! Choo-choo we’re chuggin’ along. What mess, you ask? Well, let’s see. I move across the country in 5 days with zero help, I haven’t packed (but I did do some laundry! – #win), I don’t have an apartment to move into when I get there, AND I have about a million things to do before I leave, including work on Saturday. Heyyyyy reality, it’s really nice to ignore you.
Also, a massive wrench was just thrown into my life and everything is more complicated now. People keep asking me “What are you going to do?” to which I respond, “Go get an iced coffee and chill.” And that’s about all I can handle right now. Hi, adulthood, you scare me.
Anyways, when it comes to crazy times, nothing comforts me more than baking, and/or making a nice home-cooked meal. Home-cooked meals = comfort x 20. Even when you cook it yourself. It can’t be beat.
So the Recipe Redux challenge for August was, “Back to the Table,” and asked contributors to share a recipe that was either an old family favorite or a current family favorite – just something that brought or brings your family together as school and fall and reality sink back in. Speaking of school, hellooo graduate school at Columbia University, I’ll see you Monday! And hopefully maybe I’ll have an apartment by then…
Anyways, my mom used to make the most amazing home cooked meals ever! Favorites were always her pastas and soups (she kicks BUTT at those), and other dishes full of perfectly cooked or roasted vegetables nd homemade salads with homemade dressing and berry crisps for dessert. Yum. You raised me well, mama. Thanks.
Life is much different now than back when I could sit with a family of four and eat. Lots has changed. And family meals have taken on a new meaning. I did actually live with my mom this year, and we actually did share a lot of dinners. But now-a-days with a different family structure and just the two of us, “family dinner,” has a much different meaning.
My mom isn’t really able to cook much anymore, so we made a lot of simple things and/or went out to sushi. Every Monday and Tuesday is half-price sushi and hibachi and ramen and noodle bowls an excellent Japanese place nearby. So right now, to me, family meals mean Japanese.
No complaints; I love Japanese food. It’s simple, clean, and allows flavors to speak for themselves. The weekly-Japanese dinners inspired this meal, as now I associate Japanese food as mommy time.
So here is a big bowl of delicious soba noodles in an umami ginger miso broth. I bought mine at Trader Joe’s. I then added some marinated Wasabi Baked Tofu because marinated baked tofu is delicious and I just found wasabi paste on clearance at Target for $0.84 and felt like I won the lottery. WHOO! I love wasabi. #feeltheburn.
This dish probably is not in anyway authentic Japanese cuisine (just like chicken parmesan is faux-Italian), but hey – it’s inspired by Japanese flavors and my current definition of a family dinner. Hope you enjoy! And if you like Japenese-ish things, check out this Miso Ginger Baked Tofu, this Miso Hummus, or these Soba Noodle Asian Kale Salad with Soy Ginger Dressing. Yums.
Prep Time: 20 minutes
Cook Time: 30-45 minutes
Level: Easy
serves 2-3 as entree, 4 as side
Ingredients – Ginger Miso Soba NoodleSoup:
- 32 ounces (1 box) Ginger Miso Broth (from Trader Joe’s – you can substitute other miso broth and add additional ginger) with 1/2 cup reserved for tofu marinade.
- 4-ounces soba noodles
- 1 tablespoon sesame oil or vegetable oil
- 1 scallion
- 1 clove garlic
- 1 teaspoon freshly grated ginger (can substitute dried ground ginger)
- 3/4 cup mushrooms
- 3/4 cup sugar snap peas or broccoli (or both!)
- 1/2 cup diced green onions
Ingredients – Wasabi Tofu:
- 1/2 cup Ginger Miso Broth
- 1/4 cup soy sauce
- 2-4 teaspoons wasabi paste, (depending on desired level of spice ~ I tend to like things really hot)
- 1 tablespoon orange juice (can substitute one tablespoon sugar)
- 1 teaspoon freshly grated ginger
- 1-2 tablespoons Sriracha (optional)
Directions:
- Drain as much liquid from the tofu as possible by pressing gently with a paper towel. Prepare marinade by combining Ginger Miso Broth, Soy Sauce, wasabi paste, freshly grated ginger, orange juice, and Sriracha. Whisk well.
- Slice tofu into bite-sized pieces and place in a low baking dish (a 9×9-inch or similar baking tray should work). Pour marinade over tofu. Cover and set aside in the refrigerator, at least 30 minutes (ideally 2-3 hours)
- Meanwhile, preheat oven to 425 F. Prepare soba noodles according to directions on package, drain and rinse in cold water and set aside.
- Place tofu in the oven and bake for 30-40 minutes until firm, browned, and crispy around the edges, flipping halfway through if desired. When finished, remove from oven and allow to cool. While it’s baking, you can prepare the broth, below.
- Dice scallions and garlic. Dice green onions and set aside. If using broccoli, wash and cut into bite sized pieces. Wash and dice mushrooms.
- In a large skillet pan over medium heat, warm oil with scallions and garlic and allow to simmer until scallions become translucent. Add freshly grated ginger and allow to simmer. Add broccoli and/or snap peas and mushrooms and cook until vegetables become slightly tender, 4-6 minutes. Add broth and allow to warm and simmer, about 15 minutes.
- Add soba noodles to broth and warm for an addition 2-3 minutes.
- Serve in bowls and top with tofu and green onions, and Sriracha if desired. Serve with this Asian Kale Salad.
For more Recipe Redux Back to The Table Meals, click around below:
