Persimmon Baked Tofu in Miso Noodle Soup

Got some really ripe persimmon? Well, here is a great way to make use of this bright seasonal fruit. Their sweet creamy flavour makes the perfect addition to any marinade. In this dish we bake the tofu coated in the marinade, which make the perfect crispy addition to this nourishing miso bowl made from a dashi stock. Dashi is a great way to add more nutrient-rich sea plants into your diet, as they are abundant in minerals like iodine, iron and even vitamin C.

This soup is perfect for anytime of the day. It’s satisfying and light at the same time.

Serves 2

Dashi Stock (Dried shiitake mushrooms and Kombu strip)

2 Soba Noodles bundles

2 tbsp brown miso

Firm tofu block

12 Green beans

Coconut oil for frying

For topping

Sliced pickled radish or fresh

Black sesame seeds (or white)

Spring onions tops

Toasted sesame oil

Tofu Marinade

1 ripe persimmon

2 garlic cloves

Knob of ginger

1 tbsp soy sauce

1 tbsp olive oil

1 tbsp shoaxing rice vinegar

Pinch of sea salt


  1. To make a dashi stock and a strip of kombu and a cup of dried shiitake to 2 litres of water on low heat. Simmer for 20 mins and then remove the kombu and shiitake. Both can be re-used in cooking. The kombu can be cut into pieces and added to dishes and the shiitake tastes great seasoned and fried. The stock stores in the fridge for 4-5 days.

  2. To make the marinade remove the persimmon peel and add the inside to a blender along with the other ingredients, making sure to peel the garlic and cloves. Blitz for 10 sec.

  3. Cut the tofu into flat medium sized rectangles. Massage them with the persimmon marinade. Add a sprinkle of black sesame seeds. Bake at 200ºC for 20 minutes.

  4. In a small pan put water on the boil and when it is rolling add the soba noodles. Let them cook for 4 minutes. Then drain and pour cold water over them to stop them cooking and sticking together. Drain the water again and put to one side.

  5. Chop the green beans into 3 parts and sauté on high heat for 3-4 minutes. Remove and put to one side.

  6. Assemble the bowls, by adding a ladle full of the dashi stock to each. Stir into it a tablespoon of miso in each. When it has dissolved add the soba noodles, green beans, and baked tofu.

  7. Top with sliced pickled radish (fresh is good too), chopped spring onions, a drizzle of toasted sesame oil.

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