These tomato noodles with miso broth and tofu are simple, incredibly flavourful, and deeply comforting. The recipe uses a few specific ingredients, but everything is something I keep on hand in my own kitchen, which was exactly why this recipe has become something I revisit regularly. I wanted to create an easy, pantry-friendly noodle dish inspired by the basic Chinese tomato noodle soups you’ll find with a quick search online — uncomplicated, warming, and satisfying.
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The tomato miso broth is light but savory, with enough depth to carry the noodles and tofu without feeling heavy. Finished with a drizzle of Szechuan chili oil, this becomes one of those bowls you crave and make again and again. The chili oil is something I keep in the fridge at all times, I make a big batch and it lasts for months, it's delicious on all kinds of noodle, rice, vegetable and tofu dishes. 

White Miso Paste
I wanted to create a tomato noodle recipe that was brothy and flavourful, but didn't require spending a lot of time prepping. White miso paste is an easy way to achieve that. It is typically around 6-8 dollars for a tub, but it lasts a long time and it really is one of my favourite ingredients. I've even been known to simply stir a heaping spoonful into boiling water and sip away on a cold afternoon. It's that good. The label might also say "Soy Bean Paste" when you are shopping, so keep an eye out for that.

Kala Namak & MSG
You'll notice I also use kala namak and msg in this recipe. I use very little of each, to the point where you might wonder if it does anything. You could probably leave them out, but I tried the soup before the kala namak and after, and for me it makes a difference. In Chinese cuisine, egg is often times paired with tomato, and kala namak (black sulpheric salt) lends that eggy taste. The MSG - just a couple of pinches, for seasoning. 

Kala Namak is available online, or sometimes in the international section of grocery stores. It's used in Indian cooking, so look where you see other spices. It will last a really long time if you decide to buy it, and I find it irreplicable in many dishes. I use it in tofu scrambles, fried rice dishes, smashed chickpea salad for sandwiches, vegan breakfast sandwiches, and in many Indian inspired recipes. 

Tomatoes
When I am buying canned tomatoes, I always look for whole, peeled organic tomatoes without any added seasonings. They aren't necessarily the most cost effective tomatoes, but I always keep an eye out for a sale, and stock up when I can. 

Noodles
​Look for a thin Chinese Wheat Noodle for this recipe. I experimented with other noodles too.  Soba noodles, a thick cut ramen noodle, and even chow mein noodles. The thin Chinese Wheat Noodles were the best. I haven't tried rice noodles, but that would keep the dish gluten free - I can't speak to whether or not I like them in this context, though. 

HOW TO MAKE VEGAN TOMATO MISO NOODLES
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1. In a large soup pot, heat veg oil over medium heat. Add thinly sliced white part of scallions and garlic.

2. Meanwhile dissolve miso paste in hot water.
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3. Add the can of whole tomatoes to soup pot and mash with a masher or back of a spoon. (masher is easy/fast)

4. Add dissolved miso and enough additional water to equal 6 cups. Bring to a gentle simmer. 

5. Season with MSG

6. Add cubed Tofu, heat gently.

7. Add the remainder of chopped scallions, and a few handfuls of spinach just before serving. Season with Kala Namak either at the table, or into the soup pot just before serving. Think of it as a finishing salt. 

8. Cook your Chinese wheat noodles according to package directions. Strain and toss with a bit of sesame oil.

9. Divide noodles between four bowls. Ladle the tomato miso broth over top.
 Garnish with sesame seeds, green onions, and a drizzle of Szechuan Chili Oil.
​Get out your chopsticks to eat the noodles and drink the soup right from the bowl.

GARNISH
I like to garnish my noodles with a few drizzles of this Szechuan Oil. I suppose it is optional, but for me this dish all about the layering of flavours. Everything works together to make this one of my favourite easy meals. This Szechuan oil does require some forethought if you want to make these tomato noodles, but it is something I personally always have on hand. The good news is, a batch will last a really long time, at least for me. A must have condiment for adding depth to all sorts of Asian inspired noodle, rice and vegetable dishes.

LEFTOVERS
When I want to reheat some for dinner, I just put some of the noodles into a bowl, pop them in the microwave, and heat a portion of my tomato broth to pour over top. I love it for meal prep to get me through the work week. 

I love this salad. Perfectly cooked thin skinned baby potatoes, green lentils, tender french green beans, red onion, radish, and arugula tossed with a bright red wine vinaigrette. I always add handfuls of fresh mint and most importantly, dill. This is just one variation, however. Sometimes I use asparagus and tarragon, and I even enjoy a variation with apple and walnuts. Start with potatoes and lentils, then feel free to use your imagination. The vinaigrette will work with a variety of ingredients. A bit punchy from Dijon and red wine vinegar with a touch of sweetness from the maple. 

How to serve & eat
This salad is undeniably best served after marinating in the fridge for several hours, but I'm not opposed to eating it straight away. If you are putting it in the fridge for later, it's nice when it isn't fridge cold. I like to let it sit out of the fridge for a bit before I eat it. It's also best to add nuts (if using) and to fold in greens or arugula right before serving. 

Vegan Sausage & Bread Thoughts
If I had to pick something to go along with this potato and lentil salad, it would be grilled plant based sausages. The dressing is quite bright and punchy and having nibbles of something fattier brings balance. I'm a bit fan of onion jam or some other kind of sweet savory condiment. I think something like that would pair well with the sausage and salad too. Instead of eating the sausage on a bun, I like a good quality crusty bread, it's how they serve street sausages in Switzerland (which I ate many times before being vegan). Then if there is any vinaigrette left at the bottom of the bowl, you can soak it up with the bread, or just eat it with bites of sausage.

What kind of potatoes should I use for potato salad?
Reach for a waxy potato when making potato salad. They have a lower sugar and starch content, and hold their shape better when boiled. Reserve fluffy russets and other starchy potatoes for mashing. I like using baby potatoes for this recipe. The thin skins are nice and you can easily boil them whole then cut them in halves or quarters before adding to the salad. Baby reds, fingerlings, or new potatoes would all be a good choice here. 

Green Beans
I think it's fair to say I reach for green beans over asparagus when making this salad. If you can find them, I really like French Style Green Beans in this recipe (Haricots Verts). They are longer, thinner, more tender and slightly more delicate in flavour. Though regular green beans work too! 

​Texture
You definitely want to pay attention to the final texture of the cooked items in this recipe.

1. Make sure you cook the asparagus or green beans until they are JUST done. Super soft veg won't be appealing here. A good trick, as mentioned in the recipe below, is to watch the colour of the veg when you drop them into boiling water. There will be a small window of time where they turn vibrant green, that is a good sign that they are ready or almost ready. Eventually they will lose that vibrant colour and turn a dark unappealing green colour. Ideally you strain the veg and shock it water with lots of ice. 

2. I want the lentils to still have some texture. They shouldn't be hard and impossible to eat, but definitely not mushy and soft. I just taste them as they are cooking, then strain and rinse in cold water when they are done to my liking. 

3. Potatoes. There's nothing worse than an undercooked potato in a salad. It has happened to me on occasion, simply not paying enough attention and straining them too soon. My trick for correcting that, if it happens to you, is to pop them into the microwave for as long as needed to soften. Ideally you get it right the first time, though. When they can be pierced easily with a knife, they are ready.  Make sure you cook them in water seasoned with salt for best flavour. ​

1. Simply combine the cooked potatoes, lentils, French Green Beans (or asparagus) in a bowl with radish, onions and her

2. Toss together with the vinaigrette. Taste and adjust acidity, sweetness, dijon or salt and pepper if you'd like. 

3. For best results let marinate for several hours in the fridge, then gently warm or bring to room temp before serving. Fold in arugula before digging in. Garnish with toasted chopped almonds if desired. 

Comforting Vegan Dal (Inspired by Plant-Based India)
There are countless dal recipes out there, using different lentils, spices, and aromatics, but this one has quickly become a favourite in my home kitchen. I can’t take credit for it; it’s adapted from the beautiful cookbook Plant-Based India by Dr. Sheil Shukla.

I’ve slightly increased the portion size (the original doesn’t make quite enough for leftovers) and rewritten the method for myself, as I do with any recipe I make often. Once something enters my regular rotation, I always refer to my own notes rather than flipping back through a book.

Why I Love This Dal Recipe
This simple Indian dal is cozy, satisfying, and full of warm, earthy flavour. I love serving it with steamed basmati rice and homemade vegan naan, but ideally with a variety of dishes. 
Some favourite pairings:

• Curried potatoes and peas
• Rajma (kidney bean curry)
• Palak tofu (spinach and tofu)

Recipe Notes & Ingredient Tips
This dal is straightforward to make, but you may need to stock up on a few Indian pantry staples if you’re new to cooking this cuisine. If you cook Indian food often, you might already have most of these ingredients on hand.

Mung Beans
I soak these overnight, or in the early morning to cook late afternoon. They soften up a lot, and then need very little cooking time. Not a step you can skip, so while the recipe comes together really quickly once the beans are soaked, you do have to plan a bit ahead. 

Curry Leaves
For a long time, I skipped this ingredient because I couldn’t find them locally. Now they seem to be in every grocery store I go to—in generous, inexpensive bags.
If you do find them, toss the whole bag into your freezer. They last a really long time, and bring incredible fragrance and an authentic touch to the dish. That said, if you can’t get them, don’t worry, you’ll still end up with a flavorful dal.

Black Mustard Seeds
The first time I made this dal, I couldn’t find black mustard seeds, so I used yellow mustard seeds instead. After a quick search, I learned that yellow seeds are milder, so I used a bit more than the recipe called for.

I’ve since made the dish using black mustard seeds as intended, and I prefer it that way. It could be psychological, but the flavour feels deeper and more traditional.
Moral of the story: use black mustard seeds if you can find them; yellow will work in a pinch.


Asafoetida (Hing)
What is Asafoetida? Also known as hing, asafoetida is a dried gum resin from the Ferula plant—native to regions like Iran and Afghanistan. In Indian cuisine, it’s used as a pungent seasoning known for its sulfur-rich aroma, often described (not-so-flatteringly) as “stinking gum.” But don’t let the smell scare you off!

​When I first bought a jar of asafoetida, I was convinced I hated it. The smell is strong, and definitely not what you'd call "inviting." In fact, the jar sat untouched in my cupboard for a long time.
Lately, I’ve started using a tiny pinch in my curries, and I really believe it adds something special. The flavor it imparts—once cooked—is subtle, savory, and complex. It’s one of those background notes that builds depth and nuance in a dish.

That said, if you don’t have it or don’t want to use it, you can leave it out and still end up with a delicious dal.

Cinnamon Sticks
Cinnamon sticks are a pretty common pantry item, but I’ve noticed just how expensive they’ve become lately. That said, I love using them in this dal recipe, and in golden milk, so I usually have some on hand. I haven’t personally tested this dish using ground cinnamon in place of the sticks, but I don’t see why it wouldn’t work. The cinnamon sticks do add a beautiful aesthetic—visually striking as they tuck into the dal—but if cost is a concern and you already have ground cinnamon, go ahead and try a pinch. I’d suggest starting with 1/8 th of a teaspoon.

Lime and Cilantro
I always finish this dal with a squeeze of fresh lime juice, and often serve extra lime wedges on the side. While bottled lime juice or even lemon juice would work in a pinch, fresh citrus really shines here. As for cilantro, it’s delicious, but optional. If you don’t love it, can’t find it, or want to skip the extra expense, the dal will still be lovely. Plus, the recipe already includes ground coriander (the dried seed of the cilantro plant), which lends a related (though not identical) flavour note.

Serving Suggestions
This dal pairs beautifully with:

• Steamed rice 
• Vegan naan or roti
• Other curries or vegetable dishes for a full Indian-inspired meal

1. Cover mung beans with water and let soak overnight. Strain and rinse.

2. ​Cook spices, aromatics and chopped tomato in olive oil.

3.  Add mung beans, cover with water and bring to a simmer. Add sugar, salt and lime juice. Simmer until mung beans are softened.

4. Remove from heat and garnish with chopped cilantro. Serve with rice, chapati, and any of your fav Indian inspired dishes.