I am in such a lunch rut.
It’s the middle of winter, and I’m feeling so uninspired by the lack of seasonal produce. Winter lunch blahs.
But then I found this article from thekitchn on how to make instant noodle bowls and I had to try it! There are so many different ways to make these bowls, I had to try my own version.
It’s such a simple idea, kind of like the mason jar salad. You can prep a week’s worth of bowls and then have fresh miso noodle soup for lunch every day!
I used soba noodles but you could use udon, or spaghetti, or even Shirataki noodles, which are somehow calorie-free (how!?). A couple of spoons of miso paste plus a few other ingredients to pack in the flavour, roasted chili-garlic tofu and veggies, noodles, shiitake mushrooms, and boiling water.
So simple. So tasty! And the perfect way to perk up your dreary winter day.
Makes 4-5 noodle bowls
1 bunch broccoli, cut into florets
2-3 carrots, peeled and diced
1 block firm tofu, drained
1 tbsp olive oil
2 tsp chili flakes
2 cloves garlic, minced
salt and pepper
4 cups cooked soba noodles
1/2 cup white miso paste
1 bunch green onions, green parts sliced
8-10 shiitake mushrooms, stems removed, caps thinly sliced
Preheat oven to 400 and line a baking sheet with parchment paper. Toss broccoli, carrots, and tofu in olive oil. Season with chili flakes and toss with minced garlic. Season with salt and pepper. Roast 45 minutes, tossing every 15 minutes or so.
To assemble the noodle cups, put 2 tbsp miso paste into 4 or 5 jars. Add a drizzle of sesame oil and some sriracha (depends on how hot you want it!).
Divide soba noodles among jars. Top with tofu/vegetable mix, then sliced shiitakes and green onions.
Seal jars well, they’ll last about a week in the fridge.
To eat, boil water and pour into jar. Stir well and let sit about 5 minutes. Enjoy!