Toshikoshi Soba Noodles Bowl

🧂 Ingredients

• 2 Dried Soba Noodles
• Salt
• Long Hot Red Pepper
• 18 Oz Extra Firm Tofu

  pressed
• 3 Tbsp Corn Starch
• 1 Tsp Salt
• 1 Tsp Black Pepper

  ground
• 1 Tbsp Togarashi
• 2 Tbsp Water
• 6 Oz Enoki Mushrooms
• 1 Tsp Sesame Oil
• 2 Garlic Cloves

  thinly sliced
• 2 Tbsp Soy Sauce
• 1 Tbsp Rice Wine Vinegar

  or Mirin
• 1 Tbsp Agave Nectar
• 3 Cups Baby Spinach
• 1 Tsp Cooking Oil
• 2 Garlic Cloves

  thinly sliced
• 1 Tsp Salt
• 1 Tsp Black Pepper

  ground
• 1 Tbsp Sesame Seeds

  toasted
• 4 Cups Water
• 2 Dried Shiitake Mushrooms
• 2 Kombu

  medium pieces
• 2 Tbsp Soy Sauce
• 1 Tbsp Brown Sugar

  or Turbinado Sugar
• ½ Cup Ice

Instructions

• 1 Add 4 Cups of water to a sauce pan, add two dried Shiitake Mushrooms and bring
  to a boil. Simmer for 10 minutes.
• 2 Turn off the heat, and add two Kombu pieces, and allow the dashi to come to room
  temperature. (roughly 10-15 minutes)
• 3 Remove the boiled Shiitake mushrooms and Kombu, and set aside. The mushroom can
  be sliced and eaten, and the Kombu can be julienned into a seaweed salad if
  desired.
• 4 To the cooled dashi, add 2 tbsp soy sauce, and 1 tbsp brown sugar, along with
  1/2 cup of ice to chill it down further. It can also be placed into the
  refrigerator to cool off.
• 5 In a pan over low heat, add 1 tsp of cooking oil along with the sliced garlic
  and saute until garlic is lightly golden.
• 6 Add all of the spinach, along with salt and ground black pepper. Allow the
  Spinach to wilt and all excess water to evaporate. Then add the sesame seeds and
  stir to combine.
• 7 Serve immediately or store in the refrigerator.
• 8 In a pan over low heat, add 1 tsp sesame oil along with the sliced garlic, and
  allow the garlic to soften.
• 9 Then to the pan add soy sauce, rice wine vigegar, and agave nectar and combine.
• 10 Then gently place the Enoki mushrooms into the pan, and allow it to cook on one
  side for 2-3 minutes. Then gently flip to the other side and allow it to cook
  for another 3-4 minutes. Spoon the excess sauce over the Enoki mushrooms, and
  allow the sauce to reduce and the mushrooms to cook through.
• 11 Serve immediately or store in the refrigerator.
• 12 Bring a 2 quarts of water to a boil, and add in two package of soba and salt.
• 13 Cook the noodles to package instructions.
• 14 Strain and rinse the cooked Soba noodles under cold water.
• 15 (optional) Drizzle with a little sesame oil keep the noodles from becoming
  sticky or place them in an ice bath.
• 16 Press the Tofu to remove excess water.
• 17 Slice the Tofu into desired shape.
• 18 Place the tofu into a large mixing bowl and sprinkle on corn starch, along with
  salt, ground black pepper, and Shichimi Togarashi spice mixture.
• 19 Shake to toss the tofu pieces gently so they are coated on all sides with the
  dry ingredients. Then add a spoonful or two of water and turn them with a
  silicone spatula to create a light batter.
• 20 Transfer the tofu pieces onto a foil lined air fryer or baking sheet. Air fry on
  350-375 F (175-190 C) for 15 minutes or until all tofu pieces are crispy on all
  sides. Adjust temperature and timing as needed based on your air fryer.
• 21 Remove the crispy tofu pieces from the air fryer, and allow them to cool before
  serving.
• 22 Place cooked soba noodles in a bowl.
• 23 Top with air-fried tofu, sesame garlic spinach, and braised enoki mushrooms.
• 24 Serve the vegan dashi in a separate bowl for dipping.

Nutrition Info