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15-Minute Miso Noodle Poke Bowl
15 minServes 2Nutri-Score B€€
B
15 min
15 min15-Minute Miso Noodle Poke Bowl
what you need
Ingredients
instant noodles (cooked and drained)Grains2 pieces
firm tofu (patted dry and cubed)Fresh300 g
white miso pastePantry30 g- tahiniPantry40 g
soy saucePantry30 ml- sesame oil (divided between dressing and tofu marinade)Pantry20 ml
- rice vinegarPantry15 ml
maple syrupPantry10 ml
garlic (peeled)Produce1 piece
fresh ginger (peeled)Produce10 g
water (to thin the dressing)Other60 ml
cucumber (sliced)Produce1 piece
carrot (julienned)Produce1 piece- edamame (shelled, cooked)Produce100 g
spring onion (sliced)Produce2 pieces
sesame seeds (toasted)Nuts & seeds10 g
per serving
Nutrition
516kcal
- Carbs
- 53 g
- Proteins
- 23 g
- Fat
- 24 g
what you’ll use
Tools
Blender
Frying pan
Saucepan
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 3
Cook the noodles
- Boil the instant noodles according to the packet instructions.
- Drain and rinse briefly under cold water.
- Step 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.