Fermented foods like the miso and kimchi in this recipe contain probiotics, healthy bacteria that, when thriving in our gut, elicit a slew of health benefits like reducing inflammation, enhancing our immune system, keep us regular in the bathroom, and may improve mood. Try to eat fermented foods on a weekly basis to keep your gut in tip-top shape. Afterall, health begins with the gut.
Miso Bok Choy Soba Noodles with Tofu & Kimchi
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1/2 pack soba noodles
- 1.5 tablepoons sesame oil
- 1 pack extra firm tofu
- 2 cloves garlic minced
- 1/2 tablespoon ginger minced
- 1/4 cup low sodium soy sauce
- 1 bunch bok choy
- 1-2 tablespoons miso paste
- 1/2 cup cilantro
- 2 stalks scallion chopped
- 1/2 cup kimchi
- sesame seeds to garnish (optional)
Ingredients
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Instructions
- Follow instructions on package to cook soba noodles. Once cooked, drain, rinse and set aside.
- While noodles cook, heat 1 tablespoon sesame oil in a large pan or wok over medium-high heat and add tofu. Cook until it starts to brown, then add garlic, ginger and 1-2 tablespoons of soy sauce. Cook tofu until golden brown. Remove from heat.
- Using same pan, add the last bit of sesame oil and saute the bok choy. Add the miso paste and a 1/4 cup of water and let simmer. Season with a pinch of salt and pepper. Add the tofu and soba noodles to the bok choy and toss to combine. Add a little more miso and water if you want your bok choy more saucey.
- Turn the heat off and add cilantro, scallion and sesame seeds if using. Plate it up and serve with kimchi on top.
Recipe Notes
Recipe by Ashley Thomas.