Umami Miso Tofu and Chicken 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
2 unit(s)
Chicken Breasts
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.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** Transfer to a plate and cover to keep warm.
- 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 stock 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, cream, remaining miso stock 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.
If you've opted to add chicken breasts, pat chicken dry with paper towels. Season with salt and pepper. Reheat the pan used for the sesame seeds over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** Transfer to a plate and cover to keep warm. Carefully wipe out pan.
Thinly slice chicken. Arrange chicken over noodles.