Plato principal
15-Minute Miso Noodle Poke Bowl
15 minPara 2Nutri-Score B€€
B
15 min
15 min15-Minute Miso Noodle Poke Bowl
receta de
chloeevegan
@chloeevegan
5 recetas
6 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
instant noodles (cooked and drained)Cereales2 piezas
firm tofu (patted dry and cubed)Fresco300 g
white miso pasteDespensa30 g- tahiniDespensa40 g
soy sauceDespensa30 ml- sesame oil (divided between dressing and tofu marinade)Despensa20 ml
- rice vinegarDespensa15 ml
maple syrupDespensa10 ml
garlic (peeled)Frutas y verduras1 pieza
fresh ginger (peeled)Frutas y verduras10 g
water (to thin the dressing)Otro60 ml
cucumber (sliced)Frutas y verduras1 pieza
carrot (julienned)Frutas y verduras1 pieza- edamame (shelled, cooked)Frutas y verduras100 g
spring onion (sliced)Frutas y verduras2 piezas
sesame seeds (toasted)Frutos secos y semillas10 g
por ración
Nutrición
516kcal
- Carbohidratos
- 53 g
- Proteínas
- 23 g
- Grasas
- 24 g
lo que usará
Utensilios
Batidora de vaso
Sartén
Cazo
Bol
paso a paso
Preparación
- Paso 1
Make the miso tahini dressing
- Add the miso paste, tahini, soy sauce, half of the sesame oil, rice vinegar, maple syrup, garlic, ginger and water to a blender.
- Blend until smooth and creamy, adding a splash more water if needed.
- Paso 2
Marinate and cook the tofu
- Toss the tofu cubes with the remaining sesame oil and a little soy sauce to coat.
- Fry in a hot pan until golden and crisp on the edges.
- Paso 3
Cook the noodles
- Boil the instant noodles according to the packet instructions.
- Drain and rinse briefly under cold water.
- Paso 4
Assemble the bowls
- Divide the noodles between bowls.
- Top with the tofu, cucumber, carrot, edamame and spring onion.
- Drizzle generously with the miso tahini dressing and finish with sesame seeds.