Umami Miso Tofu and Mushroom Noodles
with Linguini and Bok Choy
You'd be hard-pressed not to slurp up every strand of these noodles in record time! Ultimate umami and a luxurious mushroom-laced miso cream sauce envelop golden tofu crumbles and tender-crisp bok choy for your feel-good dinner tonight.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
170 g
Linguine
(Contains Wheat)
2 unit(s)
Shanghai Bok Choy
113 g
Mushrooms
56 mL
Cream
(Contains Milk)
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 tbsp
Black Sesame Seeds
(Contains Sesame)
2 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)
1 unit(s)
Shallot
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1 cup (2 cups) pasta water, then drain and return linguine to the same pot, off heat.
- While linguine cooks, heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until fragrant, 3-4 min.
- Transfer to a plate.
- Carefully wipe out pan.
- Thinly slice mushrooms.
- Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Peel, then cut shallot into 1/8-inch slices.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Heat the same pan (from step 2) over medium-high.
- When hot, add 1 1/2 tbsp (3 tbsp) oil, then tofu. Sprinkle half the Cream Sauce Spice Blend over tofu. Season with salt and pepper. Cook, stirring often, until tofu is golden-brown and lightly crisp, 6-7 min.
- Remove from heat. Stir in half the miso broth concentrate. Transfer to a plate.
- Reheat the same pan over medium.
- Add 2 tbsp (4 tbsp) butter, then swirl the pan until melted. Add mushrooms and shallots. Cook, stirring often, until softened and golden, 3-5 min.
- Add bok choy. Sprinkle over remaining Cream Sauce Spice Blend. Cook, stirring often, until tender-crisp, 1-2 min.
- Add hoisin sauce, cream, remaining miso broth concentrate and 1/2 cup (1 cup) reserved pasta water. Bring to a simmer. Cook, stirring often, until smooth 1-2 min.
- Add linguine and half the tofu to the pan with sauce mixture. Season to taste with salt and pepper. Stir to coat. (TIP: For a lighter sauce consistency, add extra reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide noodles between bowls.
- Top with remaining tofu.
- Sprinkle sesame seeds over top.