Kale and Edamame Soba Noodles
This savory nutrient-packed bowl is an updated version of one of our earliest meals, first shared in 2013. The crispy tofu wedges are so hard to resist; you'll
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Cooking tools:
- Immersion blender
- Blender
- Wok
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Zip-top bag
- Baking dish
- Whisk
- Mixing bowl
- Skillet
- Pot
- Colander
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Kitchen timer
- Tongs
- Spatula
- Serving bowl
- Spoon
Ingredients
- 8 oz Soba noodles (sub spaghetti)
- 2 stalks Green onions, chopped, green and white parts separate
- 1 Tbsp Oil, cooking
- 5 oz Baby kale
- 1 cup Edamame, shelled (look for pre-shelled in the freezer section)
- 16 oz Tofu, extra-firm, sliced into triangles
- 1 cup Panko breadcrumbs
- 2 Tbsp Sesame seeds, white
- 1 Eggs
- 1 Tbsp Water
- 1/2 tsp Salt
- 1/4 cup Oil, cooking
- 1 clove Garlic, peeled
- 2 Tbsp Miso paste
- 1 1/2 Tbsp Soy sauce, low-sodium
- 1 Tbsp Vinegar, rice
- 2 tsp Oil, toasted sesame
- 2 tsp Brown sugar
- 2 Tbsp Water (plus more as needed)
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