Miso Tofu Noodle Bowls

Course dinner, lunch
Keyword noodles, tofu, walnuts
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 614kcal


  • 4 medium eggs
  • 1 tbsp toasted sesame oil
  • 225 g smoked tofu patted dry and diced
  • 2 low salt vegetable stock cubes
  • 15 g red miso paste
  • 250 g wholewheat noodles
  • 250 g frozen edamame beans
  • 100 g spinach
  • 50 g California Walnuts chopped
  • 3 tsp low salt light soy sauce optional


  • Cook the eggs in boiling water for 6 minutes, remove and run under cold water to cool, peel and set aside.
  • Meanwhile, heat the oil in a frying pan and fry the tofu for 3-4 minutes until golden and set aside on a plate.
  • Dissolve the stock cubes in 1.5 litres boiling water and place in a large saucepan with the miso paste and bring back to the boil, add the noodles and cook for 4 minutes, then add the beans and cook for a further 2 minutes. Stir in the spinach until wilted.
  • Transfer to bowls and top with the tofu, Walnuts and halved eggs. Drizzle over the soy, if using, to serve.

Cooks tip

  • Try udon or thick rice noodles as an option.


Serving: 4g | Calories: 614kcal | Carbohydrates: 49g | Protein: 78g | Fat: 28g | Saturated Fat: 4.9g | Fibre: 9.9g
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