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Miso, Mixto and Mad Men

Well it is Mad Men Sunday again, so I am trying out a new recipe for us to cap off a nice day in the city. I met my friend Kate for Mango Bellinis at Mixto to celebrate her engagement, made a quick trip to Whole Foods, and then headed to Parc with Ryan for a glass of wine and people watching (i.e. desperate attempt to relive Paris memories!).

In the spirit of keeping healthy, I found a great recipe in this month’s Health magazine. I LOVE Chinese and Thai food and I enjoy cooking it as well; however, most of my experience has been limited to your basic stir fry. This is my first date with Miso. If you are not a vegetarian, you can easily swap out the tofu in this dish for chicken, shrimp, beef or pork. Since we have an abundance of fresh mushrooms, I’m adding those to our version as well.

Soba noodles are a great alternative to pasta.  Soba is a type of thin Japaenese noodle made from buckwheat flour often served chilled with a dipping sauce or in noodle soup. Easy to cook with and very healthy.

Stay tuned for my Q&A with my mom. Coming this week!!!

Eggplant1  tofu

Miso-Marinated Tofu and Eggplant Over Soba Noodles

(Health Magazine, Sept. 2009)


  • 7 ounces extra-firm tofu, cut into 1/2-inch-thick slices, then halved
  • 1/2 pound eggplant, cut into 1/2-inch cubes (about 2 cups)
  • 3 tablespoons miso paste
  • 3 teaspoons finely chopped garlic, divided
  • 4 teaspoons peanut oil, divided
  • 6 tablespoons fresh lime juice, divided
  • 10 ounce napa (Chinese) cabbage, cored and sliced (4 cups)
  • 8 ounces hot cooked soba noodles
  • 1/2 teaspoon dark sesame oil
  • 4 scallions, halved lengthwise and cut into 2-inch-long matchsticks


1. Dry tofu between paper towels 20 minutes. Toss tofu and eggplant in separate bowls with 1 1/2 tablespoons miso and 1 teaspoon garlic each.

2. Heat wok or large skillet over medium-high heat; add 2 teaspoons peanut oil. Cook the tofu, stirring, 3 minutes or until golden. Transfer to plate, and add 1 1/2 tablespoons lime juice; cover.

3. Add remaining 2 teaspoons peanut oil to wok, and cook eggplant 2 minutes or until golden. Add 1 1/2 tablespoons lime juice; cover and cook 2 minutes or until tender. Transfer to plate; cover.

4. Add cabbage, 1/4 cup water, and remaining 1 teaspoon garlic to wok; cook 4 minutes, stirring occasionally. Cover; cook 2 minutes. Transfer to bowl; keep warm.

5. Add 1/4 cup water, soba, and remaining 3 tablespoons lime juice to wok; stir 1 minute or until hot. Remove wok from heat, and toss mixture with sesame oil and scallions. Divide soba and cabbage among 4 bowls. Top with tofu and eggplant.

2 Comments Post a comment
  1. Grapes are also in season now…ours are ready to vcome off and be made into juice and jelly.
    You could begin making your own jellies….Theresa and i have made peach jelly and grape jelly so far. Terry has canned tomatoes, pickled red beets , grape juice and salsa.most of the ibngredients are so local, we just have to haul them from the garden. Pears are coming on now also as well as early apples.

    September 7, 2009
  2. of course, you know that terry and i and the girls are not vegetarians but we do consume a vast amount of them. Largely because we have a garden….we recycle our veggie trash into the compost and the garden ( egg shells and coffee grounds in the garden, which is actually a very vary large worm farm…We also have 2 pear trees, a grape arbor, red raspberry bushes, etc

    Our garden this year was smaller than normal but we had zucchini, cantelope, pumpkin, green beans, tomatoes, green peppers, onions, red, beets, lettuce, and so on. also milk weed for the monarch butterflies and tussock moths.

    September 7, 2009

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