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Easy miso noodles with crispy tofu

This simple recipe uses instant miso soup to cook the noodles, ensuring they soak up maximum flavour! The tofu is cooked in the marinade so it doesn’t need to be left long to take effect.


  • 280g Clearspot organic firm tofu 
  • 1 tbsp sesame seeds
  • 200g egg noodles
  • 2 sachets King soba mighty miso soup
  • 2 carrots
  • 2 courgettes
  • 1 handful of frozen sweetcorn 
  • 1 tbsp vegetable oil

For the marinade:

  • 1 clove garlic, crushed
  • 1 thumb sized piece of ginger, grated
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tsp Chili flakes 


  • Start by mixing the marinade ingredients together in a medium sized bowl.
  • Next, crumble the tofu block into small pieces so it resembles large breadcrumbs. This maximises surface area to soak up the marinade. Mix into the marinade bowl so the tofu is completely coated and leave to stand whilst you do the remaining prep.
  • Next prepare the carrot and courgette by using a peeler to slice them into thin ribbons.
  • In a large saucepan heat the vegetable oil on a high heat and then add the carrot and courgette ribbons and cook for 1-2 minutes, using tongs to mix them around as they cook – just giving them a quick stir fry but retaining all the crunch. Remove from the pan and divide between two warm bowls. 
  • Put the saucepan back on the heat and add 200ml of water along with the miso sachets stirred through.
  • Once boiling turn down to a simmer and add the noodles to cook according to the packet instructions (usually 6-8 minutes for egg noodles). Top up with a little extra water depending on how much broth you want.
  • Whilst the noodles are cooking tip the tofu and any excess marinade, along with the sesame seeds, into another saucepan and fry on a medium heat until the pieces are golden brown and starting to crisp. You will need to mix it periodically to ensure even browning.
  • When the noodles are almost cooked add the sweetcorn to the pan to heat through.
  • Divide the noodles and broth between the two bowls of veg, and sprinkle the crisp tofu on top. 
  • Season to taste with extra chilli flakes, chopped coriander, salt and pepper.