Buddha Noodle Bowl

A Buddha bowl is a simple combination of grains and vegetables to make a single, humble meal.  Usually plant-based proteins like tofu or beans are included to complement the grains.  Here I use noodles, but often the dish is prepared with rice.  Simple, quick, nourishing and gentle on the planet and to your body.  Peace.
1-inch fresh ginger, thinly sliced
2-3 cloves garlic, sliced
1 quart broth, vegetable or chicken
2 Tbsp miso
1 Tbsp gochujang, Korean chili bean sauce
12 oz fresh Asian rice noodles (or lo-mein noodles)
1 yellow pepper, sliced
2 cups broccoli flowerets, cut into bite-sized pieces
10 oz fresh straw mushrooms
7 oz baked tofu, sliced

Heat a tablespoon of canola oil in a 3 quart pot and sauté the ginger and garlic for about 3 minutes, until just beginning to brown.

Add the broth, miso and gochujang and whisk together. Bring to a gentle boil and add the noodles, pepper and broccoli. Return to a boil, and carefully fold in the tofu. Remove from heat and serve in four bowls.

Serves 4.

Cook’s Note: I used Trader Joe’s baked tofu, but you can also use Asian baked tofu from an Asian market, or just plain old firm tofu. I also used Trader Joe’s Korean rice noodles, which thickened the broth considerably. This is fine, but not necessary, and there is a world of fresh noodles around - like lo-mein noodles, that you could use. Just make sure your noodles are fast-cooking, in 2-4 minutes, or plan the addition of the veggies later, so as not to overcook them - they should be only just crisp-tender.

I used a fine barley miso I get from South River Miso Company in New England, but you can certainly use any miso you prefer, or have around.