The soya sauce has this beautiful umami taste that is out of the world. Believe me, it is really very good and the saltiness is just right for me. I hardly recommend product but I feel that this product is worth mentioning.
I also found out that they just got this product to stock in Isetan! I am delighted to hear that. Now I wish the Isetan near my house has a supermarket.
Decided to have a vegetarian meal today. My family loves tofu and my girl loves soba.
So I marry these two ingredients and Miso Glazed Tofu with Soba became our dinner. My girl was surprised that soba is not served chilled and I was already worried that she will reject it but surprisingly, she was the first to finish her serving.
I guess this dish passed.
What you need:
Soya bean oil3 tbsp rice vinegar4 tbsp white miso2 tbsp minced peeled ginger2 tbsp garlic, minced very finely1 tbsp soy sauce1½ tsp sugar1 tsp sesame oil
4 bundle soba noodles1 pack firm tofu, drained, cut to 1" thick300g shiitake mushrooms, stems discarded, sliced200g asparagus spears, trimmed
Spring onion for garnishing
Method:
Whisk 1 tbsp soya bean oil with all the condiments. Set aside.
Cook noodles according to package directions; drain and rinse to remove excess starch.
Combine noodles and ¼ cup miso mixture in a bowl; toss to coat.
Heat a pan and 1 tbsp oil to pan, pan fry the tofu until it is brown on both sides..
Add 2 tbsp miso mixture to pan; toss to coat. Remove tofu from pan; keep warm.
Next add a little oil, stir in mushrooms for 2 mins and add in 1 tbsp of miso mixture, saute until tender. Remove.
Add in asparagus, saute for a few mins until it starts to turn dark green. Add in 1 tbsp of miso mixture and 2 tbsp of water. Stir fry until liquid reduced. Remove.
Place soba on plate, top with mushroom, asparagus and tofu.
With any remaining miso mixture, add 2 tbsp of miso and 2 tbsp of water Bring to a boil and drizzle over assembled serving.
Garnish with spring onions.
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