Wonton Miso Noodle Bowl

Winter months means all the cozy flavorful recipes and what is cozier and as flavorful as a noodle bowl. Veggie noodles that are cooked in a ginger miso broth so that it soaks in this insane flavor! The noodles is topped with dumplings and crispy tofu and chili crunch which just brings the entire dish together. This recipe is Vegan as long as you use Vegan noodles and dumplings. The Thai basil and the subtle flavor the miso just pairs so well together. This noodle bowl is so delicious you’ll want to slurp all the goodness. This is a must try recipe for when it cold out and you need some comfort food. Also if you’re ever not feeling well, ask someone to make this for you. It will make you feel so good !! This recipe has many parts but its easy to make and you can substitute it with some store bought ingredients as well.

Happy Cooking!

Servings: 3-4 servings

Prep Time: 20 mins

Cooking Time: 20-40 mins

Total Time: 1 hour

Ingredients: 

Tofu:

• 6-8oz firm/extra firm tofu 

• 1/2 tbsp corn starch 

• 1/2 tsp sriracha

• 1 tsp chili flakes

• 1/2-1 tsp salt

Miso Broth: You can use store-bought, check notes

• 4 cups Veg stock

• 2 cup water

• 1.5 tsp Sesame oil

• 1 tbsp Miso 

• 1 tsp Msg

• 1/4 tsp White pepper

• 1/2 tsp Vinegar 

• 2 inch crushed fresh Ginger

• 1/8th tsp Sugar 

• 1/2-1 tsp Salt

• 1 tsp sriracha

Noodles:

• 1 tbsp sesame oil

• 6-7 Thai basil leaves, julienne

• 2/3 cup Carrots in thin slices

• 3/4 cup finely chopped Mushrooms 

• 5-6 cloves thinly sliced Garlic

• 2-3 Scallions chopped

• 8-12 oz thin noodles of your choice, I used chowein noodles

• Salt and pepper to taste

Assembly:

• 12-16 Veg Dumplings of your choice, check notes to make your own

• Greens of Scallions finely chopped

• 1/3 cup Cucumbers chopped

• Chili crunch/chili oil of your choice to drizzle over it
  

Directions: 

1. Tofu: Press and Cut tofu in strips, the size of your choice. Check notes for pressing tofu.

2. In a bowl add tofu, corn starch, salt, chili peppers, sriracha. Toss it together and cook it.

3. You can bake, air fry or pan fry it. For Baking and Air frying cook the tofu at 370F in a preheated oven/air fryer for 8-12 mins, tossing it mid way.

4. Miso Broth: In a sauce pan, add water and vegetable stock. Keep the pan on medium heat, and add miso paste, msg, salt, sriracha, white pepper, sesame oil and sugar. Stir everything till it all dissolves (except for the ginger) and let it simmer for 8-10 mins. The broth is ready.

5. Noodles: In a pan add 1 tbsp sesame oil on Low-medium heat and add garlic. Cook it for 3-4 mins till it starts getting fragrant. Add mushrooms and cook it for 4-5 mins till it starts releasing water. Add spring onions, Thai basil and carrots and cook it for 1-2 mins.

6. Add 4-5 cups of the miso broth and mix it in. If you use store-bought miso broth you may need to dilute it with water based on your taste.

7. Add noodles and mix. Cover the pan and let it cook for 6-8 mins or as the noodle package says. Be sure to stir the noodles in between and ensure that they cook evenly.

8. Once the noodles are cooked through, toss the noodles well, they should be semi dry(the broth should have cooked off). Season as needed. The noodles are ready.

9. When the noodles are cooking, cook the dumplings. You can steam or pan fry them.

10. Assemble: In a bowl layer the noodles as the base. Top it with dumplings and cooked tofu, I like to place it on the sides. Garnish with cucumbers and the greens of scallions, I like to place it in the centre. Drizzle with chili crunch/chili oil over the dumplings, tofu noodles.

11. Serve immediately and enjoy! I love eating it by mixing in the chili crunch with noodles and having it.

Notes/Tips:

• Be sure to use firm tofu as it can break otherwise. Use a tofu press if you have one.
  If you don’t a tofu press- drain the tofu water that comes in the container. Wrap the tofu block in a paper towel. If it’s a thin paper towel, double wrap it. Place something that is a little heavy on it that presses it down slightly. Let it sit for 20-30 mins.

• You can make your own Miso broth or use a ginger miso broth that is available in the market. You can get them at Asian store or it is even available at Trader Joes.

• I like to use a chili crunch to top it like it a chili onion crunch or crispy chili oil.

• You can use store bought dumplings of your choice or make your own. Click here for a veggie slaw dumplings or click here for a mushroom gochujang dumplings.

• Make sure you stir the noodles while they are cooking in the broth so that it cooks evenly.