Kale Miso Noodles with Tofu & Sticky Mushrooms

Kale Miso Noodles with Tofu & Sticky Mushrooms

Preparation Time: 25 minutes

Cooking Time: 35 minutes

Total Time: 60 minutes

Yield: 4

Category: Main Course

Author: Chef Marlene Watson Tara

Date Published: June 25, 2026

Ingredients

1 pack soft or medium tofu

1 tbsp noodle broth

1 red onion, thinly sliced

1 inch piece ginger, peeled and finely grated

1 garlic clove, finely chopped

2 cups tightly packed chestnut mushrooms, sliced

1 sachet umami instant stock paste mixed with 4 cups water

4 large dried shiitake mushrooms

1 pack skinny soba somen noodles

1 tbsp tamari

2 tbsp rice syrup

¼ cup white sesame seeds

1 bunch curly kale, stalks removed and leaves torn

1 tbsp rice mirin

2 tbsp brown rice or barley miso

Spring onions, thinly sliced on the bias

Small bunch coriander, finely chopped

Description

A comforting noodle bowl with miso broth, tofu, kale, shiitake mushrooms, skinny soba somen noodles, and sticky sesame mushrooms. Savoury, warming, and full of umami, it is finished with spring onions and fresh coriander.

How-to? Steps

Step 1: Prepare tofu and mushrooms

Cut the tofu into small cubes and set aside. Soak the dried shiitake mushrooms in warm water for 30 minutes. Remove and discard the stalks, then thinly slice the caps.

Step 2: Build the broth

Gently sauté the onion in noodle broth and a splash of water for 5 minutes. Add the ginger and garlic and cook for 1 minute. Add half the fresh mushrooms and cook for 3–4 minutes.

Step 3: Simmer

Pour in the umami stock and add the sliced dried shiitake mushrooms. Bring to a boil and simmer gently for 20 minutes.

Step 4: Cook the noodles

Boil the noodles for 5–6 minutes, stirring occasionally and shocking with cold water to prevent sticking. Drain and rinse under cold water, then set aside.

Step 5: Make sticky mushrooms

Heat more noodle broth and a splash of water in a large frying pan. Sauté the remaining mushrooms for 5 minutes. Add tamari, rice syrup, and sesame seeds, then cook covered for 4–5 minutes until sticky and well-coloured.

Step 6: Finish the broth

Add tofu and kale to the broth and simmer for 1–2 minutes until the kale wilts. Season with rice mirin. Stir the miso with a little water in a small bowl, then add it to the broth.

Step 7: Serve

Divide noodles between bowls and ladle over the broth. Top with sticky sesame mushrooms, spring onions, and coriander.