Instant Pot Japanese Miso Tofu Broccoli Noodles Meal Prep Better Than Takeout Easy Weeknight
A savory and satisfying one-pot meal featuring tender tofu and crisp broccoli in a rich miso broth with noodles, perfect for quick weeknight dinners and meal prep. This dish is better than takeout because it's healthier, customizable, and ready in under 30 minutes.
Ingredients
Ingredients
- 8 oz firm tofu pressed and cut into 1-inch cubes
- 2 cups broccoli florets fresh or frozen
- 6 oz udon noodles or soba noodles, gluten-free if needed
- 4 cups vegetable broth low-sodium preferred
- 3 tbsp white miso paste or red miso for deeper flavor
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar adds brightness
- 1 tsp sesame oil for finishing
- 2 tbsp green onions thinly sliced for garnish
- 1 tsp fresh ginger grated, for aroma
- 1 tsp garlic minced
Notes
Storage: Store in airtight containers in the refrigerator for up to 4 days. The noodles may absorb broth; add a splash of broth when reheating. Make-Ahead: Prepare the broth and tofu ahead; add noodles fresh when serving to prevent sogginess. Substitutions: Use chickpeas or edamame instead of tofu; swap broccoli for bok choy or spinach. Serving Suggestions: Top with a soft-boiled egg or extra sesame seeds for added protein and crunch.