Japanese noodles with tofu, shitake & ginger-miso dressing


  • 250g soba noodles
  • 2 Tbsp ACADO avocado oil for sauteing
  • 200g firm tofu
  • 100g shitake mushrooms, sliced
  • 100g cherry tomatoes, quartered
  • 6 spring onions, finely sliced (reserving some for garnish)
  • 2 Tbsp sesame seeds plus extra for garnish, lightly toasted


  • 2 Tbsp ACADO garlic-infused avocado oil
  • 2 tsp young ginger, finely grated
  • 4 Tbsp light soy sauce
  • 1 Tbsp miso paste
  • 1 tsp rice vinegar
  • Small pinch of cayenne pepper or chilli flakes
  • ¼ tsp sesame oil
  • ¼ tsp brown sugar


  1. 1. Bring a large saucepan of water to a boil. Add noodles, and cook until al dente according to package instructions.
  2. 2. Drain in a colander, rinse quickly in cold water to remove starch, drain again and transfer noodles to a large mixing bowl.
  3. 3. Chop tofu into 1” cubes and pan fry till golden brown, seasoning with salt.
  4. 4. Saute shitake mushrooms till soft.
  5. 5. Add tofu, mushrooms, cherry tomatoes, spring onions, sesame seeds and dressing to noodles; toss to combine.
  6. 6. To make dressing: In a bowl, whisk together all the ingredients until emulsified; set aside.
  7. 7. Taste and adjust seasoning, you may need to add a pinch of salt/sugar to balance it out.
  8. 8. Serve warm garnished with sesame seeds.