Miso Soba Noodles
with Charred Shishito Peppers & Summer Beans
Rinse and dry all produce. If you're making this on a hot summer’s night (or even if not) then you’re in for a treat. Pieces of tofu marinate in sweet miso while you prepare a flavorful dressing for the chilled soba noodles. Miso paste is used throughout the recipe, so be careful to measure out and add the correct amounts at each step. Shishito peppers can sometimes pack a punch of heat, but are usually mild, they're topped here with salt and togarashi– a Japanese chile blend.
- 1 package extra firm tofu
- 1 tbsp + 1 tsp red miso paste
- 1 tbsp maple syrup
- 1 lime
- Fresh ginger
- 1 tbsp cashew butter
- 1 tbsp rice vinegar
- 1 tbsp tamari
- 2 tsp sesame oil
- 1 tsp togarashi
- 3 oz mixed summer beans
- Fresh Thai basil
- 1 package organic sweet potato and buckwheat noodles
- 2 oz shishito peppers
- 2 tbsp vegetable oil*
- *Not included
- **Allergens: Soy, Tree Nuts. Processed and packaged in a facility that packages wheat, peanuts, tree nuts & soy.
- Large pot
- Large nonstick skillet
Set a large pot of water to boil. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. In a small bowl, combine 1 tsp of red miso paste, 1 tsp of maple syrup, and 2 tbsp water. Whisk tofu marinade to combine and set aside.
Halve the lime. Peel the ginger and grate with a microplane into a medium bowl. To the ginger, add the remaining red miso paste, remaining maple syrup, cashew butter, rice vinegar, tamari, 1 tsp of sesame oil, and as much togarashi as you’d like. Squeeze the juice from half the lime into your miso mixture and stir together with a whisk. Set miso dressing aside.
Trim the tough stems off the summer beans. Chop the Thai basil. Once the water is boiling, add the soba noodles, stir, and cook for 2 to 3 minutes then reduce heat to medium. Separate noodles with a fork and cook until al dente, an additional 3 to 5 minutes. Drain the noodles and run under cool water. Return noodles to the pot and toss with remaining sesame oil to prevent them from sticking.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and cook until brown on all sides, about 6 to 8 minutes. Turn off the heat, then add tofu marinade to the skillet, and toss tofu to coat. Season tofu with a pinch of salt and transfer to a plate. Cover with foil to keep warm.
Wipe the skillet clean and return to medium-high heat with 1 tbsp vegetable oil. Once hot, add the summer beans and cook until crisp tender, about 4 to 6 minutes. Season with salt and transfer to a plate. Return skillet to the same heat and add the shishito peppers. Cook until softened and charred, about 3 to 5 minutes more. Add 2 tbsp water and let steam for 1 minute, then season with salt.
Return the summer beans to the skillet, add the Thai basil, and toss to combine. Toss soba noodles with half the miso dressing and juice from remaining half of lime. Serve miso soba noodles in large bowls or plates. Top with charred summer beans, shishito peppers, and tofu. Serve with any remaining miso dressing and togarashi. Grab your chopsticks and enjoy!