High-Protein Miso Noodle Soup (Meal Prep)

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 tsp sesame oil (or water fry)

100 g shiitake mushroom (sliced)

550 g extra firm tofu (chopped into small cubes)

1 tbsp tamari (reduced sodium preferred)

180 g dry soba noodles (use 100% buckwheat for gluten-free)

2 carrots (shredded)

1 bok choy head (finely sliced)

2 nori sheets (shredded)

2 scallions (finely chopped)

2 tbsp fresh ginger

3 garlic cloves (peeled)

2 tsp red miso paste

1/4 cup tahini

1 tbsp sriracha (more to taste or sub for 1 red chili)

1 tsp low sodium vegetable stock powder

2 tbsp lime juice

1/4 cup water

Directions

To a large pan on medium heat, add the oil (if using), tofu, shiitake mushrooms, and tamari. Cook for 8 minutes, stirring only a couple of times to allow the tofu to sear and develop a golden crust.

Prepare the noodles: Cook the soba noodles according to the packet instructions. Once cooked, rinse under cold water until the noodles are cold; this prevents sticking.

Prepare the sauce: Add the ginger, garlic, miso, tahini, Sriracha, vegetable stock powder, lime juice, and water to a small blender and blend until smooth.

Assemble: Layer the sauce at the bottom of each container followed by the tofu and mushrooms, noodles, carrot, bok choy, nori sheets, and scallions.

When ready to eat, cover with boiling water, and allow to rest covered for 10 minutes. Stir well and enjoy!

Nutrition

• Calories: 469 kcal
• Total Fat: 20 g
• Sodium: 765 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 5 g
• Protein: 29 g