Instructions
Follow the steps and taste along the way.
Prepare the ingredients and sauce
Bring a large pot of water to a boil for the noodles. Pat the tofu dry and cut it into cubes about 2 cm across. Slice the mushrooms, cut the bok choy into pieces and slice the spring onion into rounds. Grate the ginger and finely chop the garlic. In a bowl, whisk together the miso paste, soy sauce, lime juice, maple syrup and 30 ml of water.
Cook the noodles
Add the soba noodles to the boiling water and cook according to the package instructions, usually 4 to 5 minutes, until tender but still springy. Drain and briefly rinse with cold water to prevent them from sticking. Leave to drain.
Sear the tofu
Heat 10 ml of sesame oil in a large pan over medium-high heat. Add the tofu in a single layer and sear for 6 to 8 minutes, turning the cubes occasionally. Once several sides are golden brown, transfer them to a plate.
Quickly stir-fry the vegetables
Add the remaining 5 ml of sesame oil to the same pan. Add the mushrooms and cook uncovered for 2 minutes so they sear rather than begin to steam in their own juices. Add the bok choy, edamame, ginger and garlic; stir-fry for another 3 minutes, stirring constantly. The bok choy should remain fresh and slightly crisp.
Combine and serve
Return the tofu to the pan and add the drained noodles and prepared sauce. Toss for 1 to 2 minutes, until everything is evenly coated and the sauce is heated through but has not cooked down until dry. Taste: the lime should bring a fresh note, while the miso and soy sauce provide saltiness. Divide among bowls and sprinkle with the spring onion and sesame seeds.
