Buckwheat Soba With Miso, Squash, Smoked Tofu, & Basil

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“This recipe is from the superb cookbook entitled "Mollie Katzen's Vegetable Heaven." It's a hearty vegetarian meal that I served to non-vegetarians, who all loved it. Full of nutrients and color, this dish is sure to please.”
2 cups

Ingredients Nutrition


  1. Combine the miso and hot water in a small bowl, and mash with a spoon until the miso is mostly dissolved. (It doesn't have to be perfectly smooth.) Set aside.
  2. Heat the oil in a large deep skillet or a sauté pan over medium-high heat. When it is very hot, add the onion, and sauté for about 5 minutes. Sprinkle in the salt, cover, and cook for about 10 more minutes over medium heat. Stir in the squash, cover and cook for 10 minutes longer, or until the squash is tender. Meanwhile, put up a potful of water to boil for the soba.
  3. Stir the miso solution, tofu, and basil, into the sautéed onion and squash. Turn the heat way down, cover, and let it simmer very quietly while you cook the soba (5 to 8 When the noodles are done to your liking, drain them thoroughly, transfer to a serving bowl, and pour the vegetable-miso mixture over the top. Toss with chopsticks or a large fork, adding red pepper flakes to taste as you go. Sprinkle the top with pumpkin seeds, and serve hot, warm, or at room temperature.

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