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Gingery Miso Soba Noodles with Tofu

Earthy soba, creamy tofu, and crisp vegetables are all sauced up with Gingery Miso in this easy noodle recipe. We love the way the textures and flavors meld here, and the prep couldn’t be simpler.

Chef Tip: We learned a great trick for cooking traditional soba noodles from a Japanese chef: halfway through the cooking process, pour 2 cups of cold water into the pot, then let everything come back up to a boil and test for doneness. Since traditional soba are made from buckwheat (naturally gluten-free!) they can become gummy on the outside before fully cooking through, adding the cold water prevents that from happening.


  • 1 container of medium firm tofu

  • Haven’s Kitchen Gingery Miso Sauce

  • 1 package of soba noodles (prepared per packages instructions)

  • 1 head of red cabbage (chopped into ribbons)

  • 1 bunch of green onion

  • Black sesame seeds (garnish)



Preheat oven to 375 degrees


Slice tofu into 11 square-ish pieces, toss with a squeeze of Gingery Miso and a glug of oil (we used olive oil)


Place tofu on baking sheet and bake for about 30 minutes


Once noodles are cooked al dente, toss with remainder of Gingery Miso sauce, sesame oil, chopped green onion, and chopped red cabbage. Top with tofu, and sesame seeds. Enjoy!

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