Umami Miso Tofu and Mushroom Noodles
with Linguini and Bok ChoyCalories
:
940 kcalProtein
:
34g proteinTotal
:
35 minutesDifficulty
:
MediumVeggie
New
Low CO2
Allergens:
- Soy
- Wheat
- Milk
- Mustard
- Sesame
- Sulphites
- Crustaceans
- Egg
- Fish
- Milk
- May contain traces of allergens
- Tree nuts
- Mustard
- Peanuts
- Sesame
- Soy
- Wheat
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
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: Soy, Mustard, Sesame May be present: Sulphites, Crustaceans, Egg, Fish, Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May be present: Sulphites, Milk, Tree nuts, Mustard, Peanuts, Sesame, Soy)
1 tbsp
Black Sesame Seeds
(Contains: Sesame)
2 unit(s)
Miso Broth Concentrate
(Contains: Soy May be present: Sulphites, Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Wheat)
1 unit(s)
Shallot
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
Calories940 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate100 g
Sugar19 g
Dietary Fiber8 g
Protein34 g
Cholesterol70 mg
Sodium1170 mg
Trans Fat1 g
Potassium950 mg
Calcium750 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
Cooking Steps
1
- 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.
2
- 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.
- Carefully wipe out pan.
3
- 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.
4
- 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 broth concentrate. Transfer to a plate.
5
- 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 sauce, cream, remaining miso broth concentrate and 1/2 cup (1 cup) reserved pasta water. Bring to a simmer. Cook, stirring often, until smooth 1-2 min.
6
- 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many found the dish bland or lacking in umami, with several suggesting adding more miso or hoisin sauce for a stronger flavor.
- Ease of prep: Some found the recipe easy to make, while others felt there were too many steps involved.
- Suggestions: Consider using Asian noodles like udon or soba instead of linguine for a lighter texture and more authentic taste.
- Portions: Several reviewers mentioned wanting more vegetables, particularly additional bok choy and mushrooms, to balance the noodles.
- Texture: Crumbling and cooking the tofu until crispy was praised for improving its texture and taste.
