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Japanese Noodle Bowl

Buckwheat noodles with steamed purple carrot and sweet potato with a sesame dressing and sesame crusted tofu topped with nori seaweed, arame, pickled pink ginger and pea shoots.

Japanese Noodle Bowl

Serves: 2 | Dietary: Vegan

Prep Time: 30 minutes | Cook Time: 25 minutes

Buckwheat noodles


  • 160g buckwheat noodles
  • ½ tsp sesame oil


  1. Boil the noodles in plenty of salted water until just tender, for about 4 minutes.
  2. Drain and rinse briefly with cold water.
  3. Run a drop of sesame oil over them to stop them sticking.

Steamed Vegetables


  • 1 purple carrot (100g)
  • 1 small purple sweet potato (100g)


  1. Peel and slice the vegetables into 1 ½ cm thick rings. Steam lightly for 5 minutes until tender.

Sesame Dressing


  • 1 tbsp sesame seeds, toasted
  • 1 tsp untoasted sesame oil
  • 1 tsp toasted sesame oil
  • 1 tsp brown or red miso
  • 1 tsp shoyu
  • 1 tsp mirin
  • 2 tbsp water


  1. Mix all the ingredients together.

Sesame crusted Tofu


  • 250g firm tofu

Tofu Crust

  • 3 tbsp cornflour
  • 2 tbsp sesame seeds
  • 1 tbsp black sesame seeds
  • 1 tsp sea vegetable flakes
  • ¼ tsp salt
  • ¼ tsp wasabi powder
  • 100ml sunflower oil


  1. Cut the tofu into slices.
  2. Mix the tofu crust ingredients together and spread out on a plate.
  3. Dip the tofu slices into the tofu crust mix and press so that it is evenly coated.
  4. Heat the sunflower oil in a deep-sided frying pan. Shallow fry the tofu for a couple of minutes on each side until crisp and the sesame seeds are golden. Drain on kitchen paper.


  • 10 pieces of pink pickled ginger
  • ½ sheet of nori cut with scissors into little triangles
  • 1 tbsp arame, soaked in cold water for 15 minutes, then drained
  • a few pea shoots

Delicious food photography by Rob Wicks of Eat Pictures.

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