Wabi Sabi Recipe

Quick Pickle

Combine rice vinegar, water, sugar, and kosher salt in a small bowl and stir until sugar and salt dissolve. Add the julienned daikon and carrot, toss to coat, and let sit at room temperature for 15–20 minutes, tossing once midway. After pickling, drain and reserve 1–2 tablespoons of the pickling liquid to finish the broth if desired. Set pickled vegetables aside.

Slice green onions thinly; separate whites and greens. Reserve greens for garnish and keep whites for the broth.

Prepare Broth

Warm the dashi or vegetable broth in a medium saucepan over medium heat until gentle simmer. In a small bowl, whisk the white miso paste with 2–3 tablespoons of the warm broth until smooth (this prevents lumps). Add the miso slurry back to the pot, then stir in tamari, mirin, grated ginger, minced garlic, and sesame oil. Taste and adjust: add reserved pickling liquid 1 tablespoon at a time if you want a brighter acidity. Keep the broth hot on low heat but do not boil once miso is added (boiling can dull miso flavor).

Prepare Tofu

Press tofu lightly between paper towels for 5–10 minutes to remove excess moisture, then cut into 1/2-inch cubes if not already. Pat cubes dry.

Sear Tofu & Mushrooms

Heat neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer and sear without moving for 2–3 minutes until golden on one side; turn to brown other sides, about 4–6 minutes total. Remove tofu to a plate. In the same skillet, add sliced shiitake and cook 2–3 minutes until edges are golden and juices release. Splash 1/2 tablespoon tamari over mushrooms, toss to glaze, then remove mushrooms with tofu. Sprinkle toasted sesame seeds over tofu and mushrooms and keep warm.

Cook Noodles & Greens

Bring a separate pot of water to a boil. Cook soba or udon according to package instructions until just tender (usually 3–5 minutes for soba). During the last 30–45 seconds of cooking, add baby spinach or bok choy to blanch. Drain noodles and greens and rinse briefly under warm water to remove excess starch and stop cooking. Divide noodles and greens between two bowls (or one if serving for one).

Assemble

Ladle hot miso-tamari broth over the noodles until they are mostly covered (about 1 to 1 1/4 cups broth per bowl). Arrange seared tofu and glazed shiitake on top. Add a small pile of pickled daikon and carrot at the side, scatter sliced green onion greens, and microgreens or mizuna. Sprinkle shichimi togarashi (or chili flakes) lightly over the surface. Serve with lime wedges on the side to squeeze over just before eating.