Persimmon Baked Tofu in Miso Noodle Soup
Got some really ripe persimmon? Well, here is a great way to make use of this bright seasonal fruit. Their sweet creamy flavour makes the perfect addition to any marinade. In this dish we bake the tofu coated in the marinade, which make the perfect crispy addition to this nourishing miso bowl made from a dashi stock. Dashi is a great way to add more nutrient-rich sea plants into your diet, as they are abundant in minerals like iodine, iron and even vitamin C.
This soup is perfect for anytime of the day. It’s satisfying and light at the same time.
Serves 2
Dashi Stock (Dried shiitake mushrooms and Kombu strip)
2 Soba Noodles bundles
2 tbsp brown miso
Firm tofu block
12 Green beans
Coconut oil for frying
For topping
Sliced pickled radish or fresh
Black sesame seeds (or white)
Spring onions tops
Toasted sesame oil
Tofu Marinade
1 ripe persimmon
2 garlic cloves
Knob of ginger
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp shoaxing rice vinegar
Pinch of sea salt
Method
To make a dashi stock and a strip of kombu and a cup of dried shiitake to 2 litres of water on low heat. Simmer for 20 mins and then remove the kombu and shiitake. Both can be re-used in cooking. The kombu can be cut into pieces and added to dishes and the shiitake tastes great seasoned and fried. The stock stores in the fridge for 4-5 days.
To make the marinade remove the persimmon peel and add the inside to a blender along with the other ingredients, making sure to peel the garlic and cloves. Blitz for 10 sec.
Cut the tofu into flat medium sized rectangles. Massage them with the persimmon marinade. Add a sprinkle of black sesame seeds. Bake at 200ºC for 20 minutes.
In a small pan put water on the boil and when it is rolling add the soba noodles. Let them cook for 4 minutes. Then drain and pour cold water over them to stop them cooking and sticking together. Drain the water again and put to one side.
Chop the green beans into 3 parts and sauté on high heat for 3-4 minutes. Remove and put to one side.
Assemble the bowls, by adding a ladle full of the dashi stock to each. Stir into it a tablespoon of miso in each. When it has dissolved add the soba noodles, green beans, and baked tofu.
Top with sliced pickled radish (fresh is good too), chopped spring onions, a drizzle of toasted sesame oil.
Cheryl Telfer is a multi-discipline creative, wellness advocate and currently is training to be a certified holistic nutritionist.
At the beginning of 2020, Cheryl left a career in the broadcast media and advertising industry to focus on sharing her knowledge and passion for holistic health and nutrition with the world. She has since hosted free nutrition talks and corporate workshops to share some invaluable insights into how the holistic approach to nutrition can benefit us all. She also creates wellness content and shares nutritious recipes on social media, as well as writing content for the Wellnotes newsletter.
Having experienced issues with her health due to a chronic genetic condition called Sickle Cell Anaemia, Cheryl decided to become more responsible for her health and wellbeing on a day-to-day basis. Public healthcare helped her survive, but it's self-care that has helped her thrive!
She is a proponent for the idea that food is medicine, as traditional practices like Ayurveda, Chinese medicine (TCM) and herbalism has benefited people, modern and indigenous, and the scientific research around this is growing. She also believes there is a place for western medicine in the equation. The holistic approach is about tuning into our bodies and finding balance. That might mean taking the necessary medication, as well as eating a nourishing diet right for your personal needs.