Tomato Miso Noodles with Tofu, Greens & Szechuan Oil

RECIPE NOTES

Miso & Bouillon
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 and organic vegetable bouillon help me achieve that. White miso paste is typically around 6-8 dollars for a tub like the one pictured below, 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. 

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 pinch, for seasoning. If anything is optional in this recipe, I would say that the MSG is. 

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 TOMATO MISO NOODLES
1. Scallions, garlic and tomato get cooked in a bit of oil, then the miso/veg stock broth gets added along with the other seasonings.

2. Towards the end I add cubed tofu. I like to wilt in Spinach last minute.

3. Noodles are cooked separately. They get tossed in a bit of sesame oil and divided between bowls to which you then ladle in the soup. 

GARNISH
I like to garnish my noodles with a few drizzles of this Szechuan Oil. (pictured below) 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.