Spinach Soft-Boiled Egg Miso Tofu Sauce with Buckwheat Noodles [Healthy One-Pot Meal]
Recipe bonus: Extremely wickedly delicious savory sandwich spread! [Universal Miso Tofu Sauce] for 3-4 meals. Truly unbeatable deliciousness! It can be used for noodles, spread on bread, eggs, or toasted buns! A fusion of Eastern and Western cuisine! Don't worry about making too much, it won't go to waste! This recipe is just too delicious! Really! If it isn't good, you can metaphorically kill me! The buckwheat noodles from 'Qiao Workshop' are super springy, something that regular buckwheat noodles can't achieve. They're incredibly chewy! Even nutrition expert Fan Zhihong recommended them! 100% buckwheat, low glycemic index! Pairing it with soft, rich, and flavorful tofu sauce is simply heavenly! A combination of explosive happiness and fullness in every bite! It's so tasty, you'll be smacking your lips in delight! So good, it's worth biting your tongue! ππ Promise me! Gather all the ingredients and make it! You must try it! Don't substitute any ingredients!!!!
Ingredients
Steps
Sterilize a glass jar with boiling water, then crumble 160g tofu into it.
Add 10g mirin, 16g PB2 peanut powder, 1g white pepper powder, an appropriate amount of sesame oil, and 20-30g white miso (adjust the miso based on your taste; one jar of sauce is enough for about 3-4 meals, not just one meal). (This sauce is so aromatic... don't sneak tastes! π) Seal and refrigerate overnight. (The universal tofu sauce is done! This sauce can be spread on bread, buns, or anything!)
Take the tofu sauce out of the fridge ahead of time before making the noodles. Wash a handful of spinach, break it into pieces with your hands, and drain the water.
Blanch the spinach in boiling water to remove oxalic acid. Drain excess water after blanching.
Take one packet of Qiao Workshop pure buckwheat noodles from the freezer.
Cook the Qiao Workshop pure buckwheat noodles in boiling water for 9-10 minutes. Rinse with cold water and drain.
Mix the boiled spinach with the noodles using chopsticks (I do this directly in the pot) and transfer to a plate.
Eat as you mix. Each bite of noodles and spinach must be rolled into tofu sauce before putting it in your mouth! This way, the tofu sauce's flavor is maximized!!!
Japanese soft-boiled egg: When the water is boiling, place a room-temperature βοΈ edible raw egg into the pot, cover, and simmer for 6 minutes. Remove from heat and place the egg in ice water (below 0Β°C) for 10 minutes. Gently crack the shell completely and peel it off. Marinating liquid: 10g mirin, 20g Japanese soy sauce, 200-250g mineral water, 1g salt, and nothing else. Seal and marinate for 1-1.5 days before eating.