August 25, 2020
Serves: 2 Cooks In: 20 minutes
  1. Place a frying pan on a medium heat with a small amount of extra virgin olive oil in and cook your tofu for around 10 minutes making sure as many sides of the cubes are cooked as possible and that they are lightly browned.
  2. Cook the buckwheat noodles for the allotted amount of time on the packet. Steam the mushrooms for around 8 minutes and the bok choi for around 4 minutes, preserving the bright green colour.
  3. While the vegetables are cooking mix together the miso dressing ingredients in a small bowl.
  4. Add the noodles, bok choi, mushrooms and tofu to a bowl. Drizzle over the dressing then mix thoroughly to make sure everything in evenly coated. Top with sesame seeds and chilli. Enjoy!


  • 300g organic firm tofu, cut into about 2cm cubes
  • Around one fist sized serving buckwheat noodles per person
  • 2 bok choi
  • 200g oyster mushrooms
  • 1 tsp sesame seeds
  • 1 fresh red chill, diced


  • 1tbs fresh miso paste (red or brown)
  • 1 tbs extra virgin olive oil
  • 1 tbs raw apple cider vinegar
  • 1 tbs tamari