Chilled Tahini Miso Noodles

10 mins
Serves 2
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Directions

  1. 1Crumble the tofu or mash it with a fork in a shallow bowl, add the soy sauce, and mix well.
  2. 2Crumble the tofu or mash it with a fork in a shallow bowl, add the soy sauce, and mix well.
  3. 3Crumble the tofu or mash it with a fork in a shallow bowl, add the soy sauce, and mix well.
  4. 4Add all of the sauce ingredients (start with 3 tbsp of water) to a bowl and whisk together, adding water gradually as needed to make a whiskable consistency.
  5. 5Add all of the sauce ingredients (start with 3 tbsp of water) to a bowl and whisk together, adding water gradually as needed to make a whiskable consistency.
  6. 6Add all of the sauce ingredients (start with 3 tbsp of water) to a bowl and whisk together, adding water gradually as needed to make a whiskable consistency.
  7. 7Add the noodles to a large pot and fully cover with boiled water, leave to stand for 5 minutes or until soft as per pack instructions, then drain and rinse well in cold water.
  8. 8Add the noodles to a large pot and fully cover with boiled water, leave to stand for 5 minutes or until soft as per pack instructions, then drain and rinse well in cold water.
  9. 9Add the noodles to a large pot and fully cover with boiled water, leave to stand for 5 minutes or until soft as per pack instructions, then drain and rinse well in cold water.
  10. 10Add the drained noodles, cucumber, spring onions, coriander, and tofu to a large bowl and mix well.
  11. 11Add the drained noodles, cucumber, spring onions, coriander, and tofu to a large bowl and mix well.
  12. 12Add the drained noodles, cucumber, spring onions, coriander, and tofu to a large bowl and mix well.
  13. 13Pour the prepared sauce over the ingredients in the large bowl and mix thoroughly.
  14. 14Pour the prepared sauce over the ingredients in the large bowl and mix thoroughly.
  15. 15Pour the prepared sauce over the ingredients in the large bowl and mix thoroughly.
  16. 16Serve in bowls topped with a big drizzle of crispy chilli oil.
  17. 17Serve in bowls topped with a big drizzle of crispy chilli oil.
  18. 18Serve in bowls topped with a big drizzle of crispy chilli oil.

Ingredients

  • 220 g firm or extra firm tofu
  • 220 g firm or extra firm tofu
  • 220 g firm or extra firm tofu
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 4 tbsp tahini
  • 4 tbsp tahini
  • 4 tbsp tahini
  • 2 tbsp miso
  • 2 tbsp miso
  • 2 tbsp miso
  • 0.5 tbsp dark soy
  • 0.5 tbsp dark soy
  • 0.5 tbsp dark soy
  • 0.5 tbsp sesame oil
  • 0.5 tbsp sesame oil
  • 0.5 tbsp sesame oil
  • 1 large garlic clove, minced
  • 1 large garlic clove, minced
  • 1 large garlic clove, minced
  • 1 tsp minced ginger
  • 1 tsp minced ginger
  • 1 tsp minced ginger
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water
  • 2 portions noodles
  • 2 portions noodles
  • 2 portions noodles
  • 0.5 cucumber, sliced into half moons
  • 0.5 cucumber, sliced into half moons
  • 0.5 cucumber, sliced into half moons
  • 2 spring onions, finely sliced
  • 2 spring onions, finely sliced
  • 2 spring onions, finely sliced
  • 0.5 30g bag coriander, finely chopped
  • 0.5 30g bag coriander, finely chopped
  • 0.5 30g bag coriander, finely chopped
  • crispy chilli oil
  • crispy chilli oil
  • crispy chilli oil

Equipment

potforkbowlwhisklarge bowl

Tips

  • The sauce tastes quite strong on its own but once it’s mixed with everything it’s fine so don’t worry.
  • The recipe should be made on repeat for the rest of the summer.
Chilled Tahini Miso Noodles | Clip Recipe