Ginger Miso Soba Noodle Soup with Wasabi Tofu

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.

Ginger Miso Soba Noodle Soup with Wasabi Tofu-Vegan

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.

Ginger Miso Soba Noodle Soup with Wasabi Soy Tofu - Vegan

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…

Ginger Miso Soba Noodle Soup with Wasabi Tofu - Vegan .

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.

Ginger Miso Soba Noodle Soup with Wasabi Tofu - Vegan

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.

Miso Ginger Broth

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:

  1. 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.
  2. 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)
  3. Meanwhile, preheat oven to 425 F. Prepare soba noodles according to directions on package, drain and rinse in cold water and set aside.
  4. 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.
  5. Dice scallions and garlic. Dice green onions and set aside. If using broccoli, wash and cut into bite sized pieces. Wash and dice mushrooms.
  6. 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.
  7. Add soba noodles to broth and warm for an addition 2-3 minutes.
  8. 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:

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Sweet Potato Hummus Vegan Grilled “Cheese” Panini

Do you ever just want a big crusty sandwich with good toasty crunchy edges? I do.

Sweet Potato Hummus Grilled Cheese Sweet Potato Vegan

Do you ever want something that’s warm and filling that gives you energy instead of making you feel icky? Then we have something in common.

Sweet Potato Hummus Grilled Cheese  Sweet Potato Vegan

And have you ever had hummus warmed up and realized it’s the best thing ever? I have. And if you have not, it would be my great honor to share with you this simple pleasure.

Sweet  Potato Hummus Vegan   Grilled Cheese

If a sandwich isn’t for you today, you could also try warm hummus in this Hummus Barley Bowl with Sweet Potatoes & Kale. Yes I did just try to subtly self-promote another post of mine within this post. Why not, right? It’s my blog and I #dowhatiwant. Like make sandwiches out of plants and call it grilled cheese. Can I get a kale yeah?

Sweet Potato Hummus Grilled Cheese Sweet   Potato Vegan

*crickets* Anyways terrible puns aside, this sandwich is dank monies. It’s creamy, warm, filling, crusty, crunchy, and oh so luscious. Kind of like Aaron Paul. Except better because it’s a sandwich.

Sweet Potato Hummus Grilled Cheese Sweet Potato Vegan

I grilled mine in a panini press. I really enjoyed this life choice. I forgot about my panini press. But hot damn I’m happy I rediscovered it. Time to rekindle my love for pressed sammies. All dem crispy edges <3.

Vegan Sweet Potato Grilled Cheese Panini

If you don’t have a panini press, feel free to use your stovetop and a shallow skillet or frying pan.

Sweet  Potato Hummus Vegan   Grilled Cheese

Ingredients:

  • 2 slices bread of choice (I used Multigrain Sourdough from Trader Joe’s)
  • 1 medium sweet potato, baked or microwaved (about 1/2 cup mashed)
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon chili powder (optional)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1 teaspoon almond (or other non-dairy) milk
  • 1/4 cup hummus (I used Trader Joe’s Horseradish Hummus; this Miso Hummus works great, as well)
  • salt & pepper to taste
  • Optional (recommended) add-ins:
    • sun dried tomatoes
    • fresh tomatoes
    • roasted red peppers
    • roasted onions

Directions:

1. Cook sweet potato until tender, either in the oven at 425 degrees for 40-50 minutes, or in the microwave for 6-10 minutes.

2. Scrape the insides of the sweet potato into a bowl. Add nutritional yeast, chili powder, cumin, paprika, and salt and pepper into a small bowl and mash together. Add almond milk to thin, if desired, and mix well again.

Sweet  Potato Hummus   Vegan Grilled Cheese

3. Spread a layer of sweet potato mash over one slice of bread, and a layer of hummus over the other. Add additional toppings, if desired. I recommend sun dried tomatoes.

4. If using a panini press, bring to medium-high heat and toast until insides have melted and warmed and bread is toasted, about 4-5 minutes. If you are toasting in a skillet on the stove-top, warm and melt about a teaspoon of non-dairy spread or coconut oil over medium heat. Gently place sandwich and allow to toast until browned, about 2-3 minutes, then flip to the other side and repeat on other side of sandwich until both slices of bread are browned, crispy, and delicious. Enjoy. 🙂

More Hummus:

Miso Hummus

Dude I love hummus. It’s been a lifelong infatuation that started at a young age. I have distinct memories of being a kindergardener and bringing hummus to school on a bagel with tomato slices on it and having two kids at my lunch table be all like “Ewwww what is that?” while peering over their basic ham & cheese sandwiches and ho-hos. And I’d be like, “Back off bitches, it’s hummus.” Vegan Miso Hummus Well, not really. But I did stand up for hummus since I was a wee one. And now everyone likes hummus. Hummus is cool. Always has been, always will be. Those lil homies just hadn’t experienced its magical wonders yet.

Vegan Miso Hummus

Another thing I’m into lately is Miso paste. I bought it at work one day (PSA: an 8oz container of White Miso Paste is $1.69 at Trader Joe’s) with no idea what to do with it but I was intrigued.

Miso Hummus

I’ve found things to do with it since! Like make this Ginger Miso Baked Tofu. Man that was good. I’ve also been adding it to rice, vegetable, and noodle dishes for a lil festive umami flair.

Homemade Miso Hummus Dip

Homemade Miso Hummus !

Before I knew it, I was hooked. I’d crave miso. I was eating it straight out of the container with carrots, as if it were actually hummus. And then, it hit me: Miso Hummus. And ever since that epiphany hit, I knew I had to make it. I believe during this epiphany I was texting with my friend/food styling idol, Becky (hi, BH!) and mentioned it to her and she sounded as excited as I felt. And since then I’ve been on a Miso Hummus mission.

Miso Hummus - Vegan

Well, after a little experimenting, I must say, mission accomplished. This miso hummus is boss. It’s all the legume-y umami creamy dreamy luscious yummus hummus foodstuff I dream about. Yes, I dream in hummus. Be jealous.

Vegan Miso Hummus. Easy & Delicious !

I ate this hummus in the morning. Did you know that’s actually traditional in parts of the world? With pickles. Seriously. Pickles + hummus = best breakfast (or snack) combo ever. Anyways, you can make it and eat it however and whenever you’d like. Or not. You do you.

Vegan Miso Hummus

Happy hummus, friends 🙂 Prep Time: 5 minutes Cook Time: 0 minutes Level: easy makes about 1.5 cups hummus Ingredients:

  • 1 15 or 16 ounce can garbanzo beans (chickpeas), drained and rinsed with water from chickpea can reserved and set aside
  • juice of 1/2 a lemon
  • 1/2 clove garlic depending on how garlick-y you like hummus (totally optional, can be omitted)
  • 3 tablespoons miso paste (I got mine at Trader Joe’s)
  • 1 tablespoon olive oil
  • 2 tablespoons liquid reserved from chickpea can
  • salt & pepper to taste

Directions:

1. Drain liquid out of chickpea can and set liquid aside. Do not throw it away. This liquid is a very helpful component in achieving good hummus texture. Trust me.I learned it in food science. They taught us important stuff at NYU.

2. Rinse chickpeas and place in a food processor or blender. Juice 1/2 a lemon and add to food processor. Mince garlic and add. Add olive oil and 2 tablespoons liquid from chickpeas.

3. Grind chickpea mixture in food processor until desired consistency is achieved. You may have to mix it a few times with a spatula or spoon. Personally I like my hummus a little chunky, but if you like it super smooth, blend away!

4. Add salt and pepper to taste. Serve with vegetables, pita bread, pita chips, crackers, or add to sandwiches.

More Hummus-y Goodness: