Miso has been on my radar for a while. Luckily Paulie had a meeting which was a near a large chinese supermarket so I sent him off with a list of asian goodies and white miso paste was one of them. When I first tasted it I thought wow that packs a salty punch but my 2nd taste revealed its complexity, it has sweet and savoury undertones which are delicious. I have used it in 2 recipes so far and this salad was my favourite. I love brussel sprouts and they work really well in this salad. Tofu is another ingredient that is fairly new to us and I realise the secret is to marinade it and fry it making sure there are crispy bits on the outside. This salad was delicious.
Ingredients (serves 2 )
For the tofu
- 100g tofu, cut into cubes
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp brown sugar
For the salad
- 50g whole wheat udon noodles, cooked to packet instructions
- small bag of brussel sprouts
- 1/4 head of broccoli, optional (I had some left in fridge)
- 3 slices of pickled ginger, roughly chopped, optional
- 1/2 preserved lime, roughly chopped, optional (recipe here)
- 2 tbsp peanuts
For the miso dressing
- juice of a lemon or lime
- 2 tbsp olive oil
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp mirin
- 1 tbsp runny honey
- 1 tbsp fish sauce
- Start by marinating the tofu, prick the tofu all over, I used a tooth pick. In a sealable bag add the marinating ingredients tip in the tofu and lightly shake. place in fridge for at least 15 minutes.
- While the tofu is marinating cook the udon noodles (mine took 9 minutes) and prepare the brussel sprouts by discarding the outer leaves, peel off the next 2 leaves and leave whole and then shred the rest. If you are using broccoli cut into small florets. Set aside.
- To make the dressing add all of the ingredients into a jar or bowl and shake or whisk well to combine.
- Heat a wok over a high heat and once smoking add the marinated tofu and stir fry for around 6 minutes, once cooked set aside.
- To assemble the salad, drain and rinse the noodles and add to a bowl. Add in the brussel sprouts, broccoli, pickled ginger and preserved lime. Pour over 3/4 of the dressing and mix with a fork so everything gets covered.
- To serve share the noodle and vegetable mixture between 2 serving dishes, top with cooked tofu and peanuts. Share out the remaining dressing over the top and serve. Enjoy.