Photo of Miso soba noodles with broccolini, broad beans and sesame tofu by WW

Miso soba noodles with broccolini, broad beans and sesame tofu

3 - 9
PersonalPoints™ per serving
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 leaves

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.