Miso Tofu Noodle Bowl

A quick, warming noodle bowl with crispy soy-marinated tofu in a savory miso broth.

Servings: 2 | Prep: 10 min | Cook: 15 min | Calories: 420 per serving

Ingredients

Broth

• 600ml water
• 2 tbsp miso paste (white or red)
• 1 tbsp soy sauce
• 1 tsp fresh ginger, grated

Noodles & Vegetables

• 2 portions ramen noodles (dry)
• 100g frozen peas
• 100g frozen edamame
• 2 green onions, sliced

Tofu

• 1 block soy marinated tofu, cubed
• 1 tbsp grapeseed oil

Garnish

• Sesame seeds
• Chili flakes or togarashi
• Drizzle of sesame oil

Instructions

1. Crisp the tofu: Cut tofu into 2cm cubes. Heat oil in a skillet over medium-high heat. Add tofu and cook 5-6 minutes, turning occasionally, until golden on several sides. Set aside.

Tender pollock with a sweet and savory miso glaze, served over garlicky sautéed kale. This Japanese-inspired dish is light, healthy, and bursting with umami flavor.

Ingredients

Miso Glaze

• 2 tbsp white or red miso paste
• 1 tbsp soy sauce
• 1 tbsp mirin or rice vinegar
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 1 tsp grated fresh ginger (or frozen ginger)
• 1 clove garlic, minced

Fish

• 2 Alaska pollock fillets (~150g each)
• 1 tbsp neutral oil (vegetable or canola)
• Salt and pepper
• Sesame seeds for garnish

Garlicky Greens

• 150g kale, stems removed, roughly chopped
• 2 cloves garlic, thinly sliced
• 1 tbsp olive oil or butter
• Pinch of chili flakes
• Salt
• Splash of water or broth

To Serve

• Steamed jasmine rice
• Lime wedges
• Sliced green onions (optional)

Instructions

1. Make the glaze: In a small bowl, whisk together miso, soy sauce, mirin, honey, sesame oil, ginger, and garlic until smooth. Set aside.

Simple Everyday Ramen

A satisfying, simple ramen (noodle soup) you can throw together when you think there’s nothing in the fridge. Vegetable stock, noodles, an egg, soy sauce, vinegar, and sesame oil from the pantry is all you need.

Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 380 per serving

Ingredients

Broth

• 4 dried shiitake mushrooms (or other dried mushrooms) + 200ml water (optional but recommended)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 750ml vegetable stock
• 2-3 tbsp soy sauce
• 1-2 tsp toasted sesame oil
• 1/2-1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp miso paste (optional, but highly recommended - makes it taste like restaurant ramen!)

Noodles & Toppings

• 2 portions soba noodles or ramen noodles
• 2 eggs (or use fried tofu for vegan)
• Green beans or vegetables of choice (edamame, bok choy, snap peas work great)
• 2 spring onions, sliced thin
• Sesame seeds
• Chili flakes or togarashi

Instructions

1. Soak mushrooms: Pour 200ml boiling water over dried mushrooms and let stand while you prep (optional but adds great depth).