Tofu and greens noodle bowl
Serves: 2
Prep time: 20 minsTotal time: 
Emma Guscott
Tofu and greens noodle bowl
Crispy tofu adds protein and bite to a warming broth with noodles and greens
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
514Kcal
Fat
23gr
Saturates
3gr
Carbs
46gr
Sugars
7gr
Fibre
12gr
Protein
26gr
Salt
3.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 2 tbsp miso paste
- 25g root ginger, cut into matchsticks
- 2 garlic cloves, sliced
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- 1 tbsp light soy sauce
- 2 tbsp mixed seeds
- 1 tbsp vegetable oil
- 1 x 160g pack marinated tofu pieces
- tsp Chinese 5-spice (optional)
- 200g shredded greens
- 2 x 150g pouches ready-to-eat 2 udon noodles
Step by step
- Whisk the miso into 800ml boiling water in a saucepan and add the ginger, garlic, rosemary and soy sauce. Simmer gently for 5 minutes to infuse the flavours.
- Meanwhile, dry fry the mixed seeds in a frying pan until toasted, then tip into a bowl and set aside.
- Add the oil to the frying pan; when hot, add the marinated tofu and Chinese 5-spice (if using) and fry for 5 minutes until crisp and golden.
- Mix the shredded greens and the noodles into the miso broth and simmer for 4-5 minutes or until the greens are tender. Divide between two bowls and top with the crispy tofu and the toasted seeds.
