Okra, Roasted Tomato & Buckwheat Noodle Bowl

Prep Time
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"From our Sunday newspaper The Sunday Times. Times are estimated. Note full name of the recipe if Okra, Roasted Tomato & Buckwheat Noodle Bowl With Miso-Ginger Broth. Use vegetarian broth for a vegetarian/vegan recipe."

Original recipe yields 4 servings


  • Serving Size: 1 (384.8 g)
  • Calories 380.4
  • Total Fat - 10 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 951.9 mg
  • Total Carbohydrate - 62.3 g
  • Dietary Fiber - 9.1 g
  • Sugars - 13 g
  • Protein - 15.8 g
  • Calcium - 599.6 mg
  • Iron - 7.8 mg
  • Vitamin C - 20.2 mg
  • Thiamin - 0.5 mg

Step 1

Preheat the oven to 200C.

Step 2

Arrange the tmatoes cut side down on a baking tray and roast for 10 minutes or until the skins begin to lister and the tomatoes are soft but still hold their shape and set aside.

Step 3

Bring a medium saucepan of water to the boil and cook the noodles until al dente, drain and cook and set aside.

Step 4

Soak the wakame in cold water for 10 minutes or until rehydrated and drain and set aside.

Step 5

For the miso-ginger broth, combine the broth, water and ginger in a medium saucepan over a medium heat and bring the the boil and then decrese the heat and simmer for 5 minutes and then add the tofu and okra and simmer for 2 to 3 minutes until the okra is just tender.

Step 6

In a small bowl, blend the miso and tarari with about 1/2 cup of the broth and stir into the miso broth.

Step 7

Divide the noodles between serving bowls and top with the okra, tofu, roasted tomato and wakame and then pour over the miso broth and sprinkle with sesame seeds and togarashi.

Tips & Variations

No special items needed.