[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 21/05/24. See terms.
Photo of Miso soba noodles with broccolini, broad beans and sesame tofu by WW

Miso soba noodles with broccolini, broad beans and sesame tofu

Total Time
20 min
10 min
10 min
Vegie-rich and never dull, these noodles are a nutritious way to end the day.


Dry soba noodles (100% buckwheat)

180 g


2 bunch(es), trimmed, cut into long florets

Frozen broad beans

300 g, peeled

Sesame seeds

2 tbs

Firm tofu

300 g, cut into 12 slices

Peanut oil

2 tsp

Miso paste

1 tbs, (brown)

Reduced salt soy sauce

1 tbs

Mirin seasoning

1 tbs

Baby spinach

75 g


  1. Cook the noodles in a saucepan of boiling salted water following packet instructions or until just tender. Add the broccolini and broad beans for the last 2 minutes of cooking time. Drain. Refresh under cold water and drain.
  2. Place the sesame seeds on a plate. Press a piece of the tofu into the seeds to coat on both sides. Repeat with the remaining tofu. Heat the oil in a non-stick frying pan over medium-high heat. Cook the tofu for 1-2 minutes each side or until golden.
  3. Meanwhile, whisk the miso paste, soy and mirin in a bowl until combined. Add to the noodles, broccolini, broad beans and baby spinach leaves in a large bowl. Toss to combine. Serve topped with the tofu.


TIP: To peel broad beans, place in a bowl of warm water for 2-3 minutes, then peel away the grey skins.