Spicy Tahini Soba Noodles with Sticky Mushroom Tofu Topping
Broth:
- 1 tbsp tahini
- 2 tbsp CinSoy Miso
- 1 tbsp CinSoy Soy Sauce
- 1 tbsp CinSoy Chili Crisp
Topping:
- 1/2 onion diced
- 3 cloves garlic
- 5 ounces shiitake mushrooms (thinly sliced)
- 1/2 block CinSoy Tofu (cut into small cubes)
- 1 tbsp brown sugar
- 1 tbsp CinSoy Soy Sauce
- 1 tbsp black vinegar
- 1 tbsp black sesame seeds
- 1 pound soba noodles
- 1 quart vegetable broth
- In a bowl, mix all of the sauce ingredients until smooth and set aside.
- In a pan, cook tofu cubes until browned and set aside.
- Add the mushrooms and onions to the same pan and cook until browned.
- Add your garlic and cook until fragrant.
- Add tofu back in along with the brown sugar, soy sauce, vinegar and sesame seeds. Cook for a few minutes on low - the mushrooms and tofu should be coated in a sticky sauce.
- Cook noodles to package directions.
- Heat vegetable broth.
- Add 1 tablespoon of your sauce base to 4 bowls and top with 1 cup of hot broth. Mix to combine.
- Add in noodles and top with mushroom and tofu topping.