Earthy soba, creamy tofu, and crisp vegetables are all sauced up with Gingery Miso in this easy noodle recipe. We love the way the textures and flavors meld here, and the prep couldn’t be simpler.

Chef Tip: We learned a great trick for cooking traditional soba noodles from a Japanese chef: halfway through the cooking process, pour 2 cups of cold water into the pot, then let everything come back up to a boil and test for doneness. Since traditional soba are made from buckwheat (naturally gluten-free!) they can become gummy on the outside before fully cooking through, adding the cold water prevents that from happening.