Tomato Miso Noodles with Tofu | Easy Pantry-Friendly Comfort Meal

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Tomato Noodle Thoughts

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. 

Recipe and Ingredient Notes:

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.