High-Protein Miso Noodle Soup (Meal Prep)
This High-Protein Miso Noodle Soup is a perfect meal prep option, offering a nourishing and delicious experience with tofu, shiitake mushrooms, and soba noodles in a rich miso-based sauce.
Servings
Ingredients
- 1 tsp sesame oil or water fry
- 3.5 oz shiitake mushroom sliced
- 19.5 oz extra firm tofu chopped into small cubes
- 1 tbsp tamari reduced sodium preferred
- 6.5 oz dry soba noodles use 100% buckwheat for gluten-free
- 2 carrots shredded
- 1 bok choy head finely sliced
- 2 nori sheets shredded
- 2 scallions thinly sliced
Sauce
- 2 tbsp fresh ginger
- 3 garlic cloves peeled
- 2 tsp red miso paste
- ¼ cup hulled tahini
- 1 tbsp sriracha more to taste or sub for 1 red chili
- 2 tbsp lime juice
- ¼ cup water
Instructions
- To a large pan on medium heat, add the oil, tofu, shiitake mushrooms, and tamari. Cook for 8 minutes, stirring only a couple of times to allow the tofu to sear and develop a golden crust.
- Prepare the noodles: Cook the soba noodles according to the packet instructions. Once cooked, rinse under cold water until the noodles are cold; this prevents sticking.
- Prepare the sauce: Add the ginger, garlic, miso, tahini, Sriracha, lime juice, and water to a small blender and blend until smooth.
- Assemble: Layer the sauce at the bottom of each container followed by the tofu and mushrooms, noodles, carrot, bok choy, nori sheets, and scallions.
- When ready to eat, cover with boiling water, and allow to rest covered for 10 minutes. Stir well and enjoy!
Video
Notes
If using a glass container (which I recommend), take it out of the fridge 30 minutes before adding the boiling water to avoid the very cold glass getting in contact with boiling water, which could shatter it.
Nutritional Information - Per Serving
Calories 488kcal | Carbohydrates 43g | Protein 30g | Fat 22g | Sodium 820mg | Fiber 5g | Vitamin A 478IU | Vitamin C 34mg | Calcium 684mg | Iron 7mg