Updated on September 22, 2016
This Grilled Tofu Miso Noodle Soup was born out of necessity; necessity to clean out my fridge and replenish it with fresh food! Then, when I posted the first rendition on my instagram, I knew that I would have to recreate it for you guys and actually pay attention this time around! How could I let you miss out on all of this grilled goodness?
Now, before I get into telling you all about this soup, I have to tell you about the background that it’s sitting upon. I was on a mission to find a light, marble-looking background for another shoot and ended up at Home Depot (maybe Lowe’s has it too? I don’t know). I enter the tile aisle and my eyes widen with all of the background possibilities! While nice tile is expensive when you have to renovate a room, buying a single large piece is actually cost-effective for photo stuff (though I will warn that they’re pretty heavy).
After checking out a few tiles and putting them in my cart, I turned into another aisle and found large linoleum squares and now my life is forever changed. I may super late to this, but I care not! There were some really cool industrial-style tiles that I picked up and the sheet pictured is one of them. I can’t wait to play with them more! Some of them have the vibe of beaten/worn metal but with a patina that you can’t wipe away and definitely cheaper. If you’re into this type of thing, check out your local home improvement store!
Back to the food! Something that is useful for this recipe: a panini press/mini grill/grill pan or an outdoor grill. I love using my panini press for grilling things because it’s contained and I don’t have to go outside to use it! Con, I have to grill in batches, instead of grilling everything at once on a larger grill. Either way, this and roasting are two of my favorite cooking methods!
This soup is chock-full-of vegetables and marinated tofu, plus rice noodles, making it filling and healthier than ordering out. If you’d like less sodium in your soup, use coconut aminos or low-sodium soy sauce in place of liquid aminos. An essential ingredient in this recipe is the toasted sesame oil, and the even better Hot Pepper Sesame Oil (which is optional, but HIGHLY recommended) for a finishing drizzle. Mmm..
All-in-all, this dish comes together in roughly 45 minutes, with some easy multi-tasking, as most of that time is pressing/prepping/marinating. Perfect for a hearty, weeknight meal!
- 12 ounce block of extra-firm tofu
- 1 tablespoon water
- 1 tablespoon toasted sesame oil
- 1 tablespoon liquid aminos
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon agave nectar
- ¼ teaspoon ground ginger
- Pinch of salt, post-grilling
- 1 cup sliced red cabbage
- 1 cup sliced brussels sprouts
- 1 cup slivered red onion
- 2 cups broccoli florets, bite-sized
- 2 teaspoons toasted sesame oil
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 4 cups vegetable broth
- 4 cups water
- ¼ cup liquid aminos
- 6 ounces brown rice pad thai noodles
- 2 tablespoons white miso paste
- ¼ cup cilantro, chopped
- ¼ cup diced green onion
- 2 teaspoons black sesame seeds
- Optional: 1 teaspoon Hot Pepper Sesame Oil, for drizzling
- Drain tofu of water, wrap tightly in a clean cloth and press it, by putting heavy (STABLE) objects on top of it, for 15 to 20 minutes. While you are pressing the tofu, prep your vegetables.
- In a small bowl or ramekin, whisk together water, sesame oil, liquid aminos, garlic powder, onion powder, agave, and ginger until combined.
- Once most of the moisture is pressed out of your block of tofu, cut it into 32 pieces (or cut it into quarters, then those pieces in half for 8 rectangles, and lastly cutting those into quarters). Place pieces in a shallow container and pour marinade over the top, moving them around to get them coated. Marinate for 15 minutes, get started on grilling veggies and preparing broth.
- After the veggies are grilled, place tofu in panini press and grill until the marks are dark, pressing down gently ever couple of minutes. Once all tofu is grilled, turn off your press and leave it open with tofu on it to keep it warm until ready to assemble.
- Heat a panini press until it reaches temp (mine has a green light and one temp, which I assume is fairly high). If you do not have one with non-stick coating, line with a thin coat of cooking oil spray. Place the slices of cabbage, brussels and red onion onto the press in a single layer; bring top down and grill until there are dark marks on each piece.
- While the veggies are cooking, warm toasted sesame oil in a large pot over medium heat. Once hot, add garlic and ginger to the pot and saute until the garlic begins to brown lightly. Add broth, water and liquid aminos to the pot and bring to a boil.
- Once boiling, add broccoli and rice noodles to the water, and cook according to the noodles packaging. Half way through, add in half of the grilled vegetables and continue to cook.
- When the noodles are tender, turn off stove and stir in miso paste until dissolved. Divide soup between four large soup/noodle bowls, then arrange remaining grilled vegetables, grilled tofu, cilantro, green onions, and black sesame seeds on top. Lastly, lightly drizzle Hot Pepper Sesame Oil over the top of each one and serve!
Make sure to enjoy this soup while the weather is still cool! Though, I’m pretty sure that I could eat soup in the middle of summer because I may be crazy. Hot coffee, too! I’d have to assume I have some company in that. 😉
Grilled Tofu Miso Noodle Soup switch-ups:
- If you’re not into tofu, try edamame or grilling steamed tempeh up, instead.
- In the fall, try grilled thinly-sliced squash and adding it to the veggie mix!