Colder weather calls for warm comfort foods. Usually when the winter months arrive I will swap a big salad for a hearty bowl of grains. It is what my body is craving and it’s so important to eat seasonally—not only with the ingredients you use but also with the flavors and context of your meal.
#ad I teamed up with up4®Probioticsto create this warm, hearty recipe that not only satisfies your taste buds but also your stomach. I used ingredients like miso paste, which is fermented—a perfect complement to up4®probiotic supplements! Probiotics are a great addition to your diet because they provide support to your digestive system.* You can learn more about the products here.
This recipe first started as a play on my own miso soup—something I always like to settle my stomach. It then turned into this amazing hearty pasta dish that I just can’t get enough of! It is so different from the typical flavors and style of food I eat daily, so it feels like an exotic treat! I can totally imagine making this for guests and impressing them with the different flavor combinations and unique vegetables.
I used buckwheat noodles because the texture and flavor happen to be one of my favorites when it comes to pasta. I added in shiitake mushrooms, which add that nutty flavor and chewy texture. Mix these with fresh bok choy, watercress and some other great vegetables and you’ve got yourself a unique twist on winter comfort food!
Recipe Serves 4–5
- 1 cup shiitake mushrooms thinly sliced
- 1 16-ounce tofu cut into small cubes
- 2 cups bok choy thinly sliced
- 14-ounce package soba noodles
- 1/4 cup watercress
- 1/4 cup scallions thinly sliced
- 1 strip of kombu soaked in warm water then cut into strips
- 3 tablespoons sesame seeds
- Cook pasta according to instructions. Once finished run under cold water and let sit aside while you prepare the rest of the dish. It is best to have it a little undercooked because it will continue to cook when you place it back in the frying pan.
- Prepare a large frying pan with non-stick spray and place over medium heat. Add mushrooms and cook for about eight minutes or until golden brown. Add in tofu and cook for an additional 10 minutes, making sure to not over mix the tofu so it keeps its shape and texture.
- Now add in pasta, bok choy, kombu and miso sauce (recipe below). Gently toss for an additional five minutes until everything is well coated. Top with chopped scallions and sesame seeds.
Sauce
- 1/4 cup water
- 2 tablespoons miso paste
- 2 tablespoons brags amino acid
- ¼-inch ginger
- 1 teaspoon garlic
Add all ingredients into a mini chop or small food processor until well combined.
*This statement has not been evaluated by the Food and Drug Administration.
This product is not intended to diagnose, treat, cure or prevent any disease.
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