Description
Noodles are always a solid player in my dinner repertoire, and these soy broccolini noodles are the perfect weeknight dinner that takes full advantage of spring produce. Think perfectly cooked ramen, tossed in a sweet miso soy sauce, with crispy tofu, broccolini, and scallions!
Ingredients
Scale
Base/Noodles
- 2 bunches broccolini (sub w/ broccoli) (180g)*
- 10 oz or 284g extra firm tofu
- Avocado oil, white pepper, and kosher salt for baking
- 2 bundles (180g) ramen noodles or noodles of choice
- 1 bunch or 6 scallions (45g sliced)*
- Toasted sesame seeds (I go heavy with these)
- Diamond Crystal kosher salt, as needed**
Miso Soy Sauce
- 3 tbsp (30g) soy sauce
- 3 tbsp (40g) coconut aminos***
- 2 tbsp (16g) coconut sugar or brown sugar
- 2 tbsp (20g) Chinese cooking wine
- 1 tbsp (20 g) white miso paste
- 1 clove garlic, smashed and roughly chopped
- 1/2 tsp white pepper
Instructions
- Preheat the oven to 450°F, adjust the rack to the upper middle of the oven, and line two quarter sheet pans with parchment paper. NOTE: I like using my toaster oven for this at 450°F convection.
- Bake the tofu and broccolini. Start by chopping the broccolini into florets, cutting off the woody parts of the stem, leaving just the tender, thinner stem. Scoop onto a parchment-lined quarter sheet pan. Drizzle the broccolini with avocado oil and kosher salt, and toss to coat. Cube the tofu into small 1 cm cubes and scoop onto the other parchment-lined quarter sheet pan. Drizzle with avocado oil, white pepper, and kosher salt, and toss to coat. Bake the broccolini for 8-10 minutes until just turning slightly charred, and bake the tofu for 20-25 minutes or until golden-brown and crisp. NOTE: Spread the tofu cubes out on the pan so they crisp nicely – crowding the tofu in the pan will make them steam instead of crisp.
- Cook the noodles, prep the sauce, and slice the scallions. Boil the noodles until al dente, drain and rinse in cold water to stop the cooking process. In parallel, while the noodles cook, add all the sauce ingredients to a jar/bowl, whisk well to break up the miso, and set aside. Chop the scallions into 2” long pieces and thinly slice lengthwise; set aside.
- Finish the noodles. Add the sauce to a large skillet/pan (I used a 12” skillet) and gently heat over medium heat, until the sauce is gently bubbling. Add in the cooked broccolini, tofu, and scallions, and toss to coat. Then, add in the cooked and drained noodles along with the sesame seeds and toss to coat. Taste, and adjust for salt. Serve immediately! Feel free to garnish the bowls with extra scallions.
Notes
*Depending on how salty your soy sauce is, you may not need to add salt.
**If you have dark soy sauce, use 2 tbsp coconut aminos and 1 tbsp dark soy sauce. Dark soy sauce has a unique flavor and will make the noodles a beautiful dark amber color.
This recipe serves 2 large portions, so you could technically get 3 servings out of this.