Parsnip and Tofu Soba
This parsnip and tofu soba combines the subtle umami flavor of miso with sweet, earthy parsnips for a simple midweek meal that will save you from any cooking rut.
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Servings: 4
Calories: 513kcal
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion (peeled and thinly sliced into half-moons)
- 2 medium carrots (peeled and thinly sliced into rounds)
- 1 medium parsnip (peeled, halved lengthwise, and sliced thinly crosswise into half- or quarter-moons)
- 6 scallions (trimmed and minced; white and green parts kept separate)
- 4 cups water
- 16 ounces firm tofu (drained and cut into 2-inch cubes)
- 2 cups hot water
- 2 tablespoons white miso paste
- 2 tablespoons tamari
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- 2 teaspoons chili oil (optional)
- 10.5 ounces soba
- Salt to taste
Topping:
- 2 teaspoons furikake
- 1 teaspoon sesame oil
- Pinch flaky sea salt
Instructions
Prepare the broth:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the sliced onion, carrots, and parsnip to the pot and season with salt. Add the minced scallion whites and sauté for 5 minutes until they just begin to soften.
Simmer the broth:
- Add 4 cups of water and 1 teaspoon kosher salt. Add the cubed tofu and bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
Prepare the broth seasoning:
- Add 2 cups of hot water to a large measuring glass. Add 2 tablespoons of miso, 2 tablespoons of tamari, 2 tablespoons of mirin, 2 teaspoons of sesame oil, and 2 teaspoons of chili oil. Whisk until smooth and set aside.
Finish the broth:
- Add the broth seasoning to the pot of tofu and simmer for 5 to 10 minutes. Add more tamari, mirin, sesame oil, or chili oil depending on your preferences.
Cook the soba:
- As the broth finishes simmering, bring a medium pot of water to a boil. Add the soba and cook according to package directions. Drain and divide between bowls.
Prepare the topping:
- Combine the minced scallion greens with 2 teaspoons furikake, 1 teaspoon sesame oil, and a pinch of flaky sea salt. Toss to combine.
To serve:
- Ladle the broth over the soba. Spoon the scallion green topping onto each bowl. Enjoy!
Nutrition
Calories: 513kcal | Carbohydrates: 78g | Protein: 24g | Fat: 15g | Sodium: 1520mg | Fiber: 5g | Sugar: 8g | Vitamin C: 14mg
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