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Orange-maple-ginger soba noodle bowl (v)

A delicious bowl meal for 4.


Adapted from Angela Liddon's orange-maple-miso noodle bowl, in the Oh She Glows cookbook.

Original post (with pictures) here.


1-1/2 tbsp mirin or rice wine vinegar

1-1/2 tbsp apple cider vinegar

Juice from 1 large orange

1/2 tbsp maple syrup

1 inch piece of ginger, grated

1-1/2 tbsp tahini

1-1/2 tbsp soy sauce

1 tsp sesame oil

350g firm tofu, pressed and cut into small squares

2 carrots, thinly sliced

1 pepper, thinly sliced

1 head broccoli, chopped into florets

Decent handful of mushrooms, sliced

2 bunches (approx. 160g) soba noodles


1. In a bowl or jug, whisk together the mirin / rice wine vinegar, apple cider vinegar, orange juice, maple syrup, grated ginger, tahini and soy sauce. Set aside.

2. Heat the sesame oil in a non-stick pan. When hot, add the tofu pieces and cook over medium-high heat for several minutes. Stir / flip and continue to cook until the pieces are well browned. Reduce heat to low-medium and add about one-third of the orange-maple-ginger marinade. Allow the tofu to cook for a further 5-10 minutes, until the marinade has reduced down, and then transfer to a plate. Set aside while you cook the vegetables.

3. Add the carrots and pepper to the same non-stick pan along with another one-third of the marinade mix. Cook over low-medium heat for 5 or so minutes, then add the broccoli and mushrooms and cook for a further 5 or so minutes.

4. Return the tofu to the pan with the vegetables while you cook your noodles to pack instructions (in most cases, 5 minutes in boiling water). When the noodles are cooked, combine them with the tofu and vegetables and the remaining marinade mix. 

Can be enjoyed hot or cold.