Lunch · Noodles · Vegetarian · Japanese

Aburi Tofu and Pickled Shiso Soba Bowl

Name: Aburi Tofu and Pickled Shiso Soba Bowl
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200 g dried buckwheat soba noodles; 300 g firm silken tofu, cut into 1-inch cubes; 1 tbsp toasted sesame oil; 1 tsp brown sugar (for the tofu glaze); 1 tbsp white miso; 150 ml dashi stock (kombu or bonito); 3 tbsp soy sauce; 2 tbsp mirin; 6 fresh shiso leaves, julienned; 2 tbsp rice vinegar; 1 tsp ginger, freshly grated; 1 scallion, finely sliced on a bias; 1 tsp shredded nori; 1 tsp toasted black sesame seeds

A light yet deeply savory Japanese noodle bowl featuring flame-seared tofu, tangy pickled shiso leaves, and a chilled dashi-soy infusion.

4.8(0 reviews)

·By Ethan Brooks·July 6, 2026

Aburi Tofu and Pickled Shiso Soba Bowl — Japanese Lunch served and photographed from above

Prep

25 min

Cook

10 min

Difficulty

Medium

Serves

Preparation

Get these tasks done before you start cooking.

Before you start

How to Make Aburi Tofu and Pickled Shiso Soba Bowl

Total time: 35 min · Yields 2 servings

1
Prepare the Shiso Pickle
In a small bowl, whisk together the rice vinegar and half the grated ginger. Submerge the julienned shiso leaves in this mixture and set aside to quick-pickle while you prepare the rest of the dish.
2
Cook the Soba
Bring a large pot of unsalted water to a boil. Cook the soba noodles for 4-5 minutes (or according to package instructions) until al dente. Immediately drain and plunge into an ice-water bath. Rub the noodles gently to remove excess starch, then portion into two bowls.
3
Simmer the Dashi Base
In a small saucepan, combine the dashi, soy sauce, and mirin. Bring to a light simmer for 2 minutes to cook off the alcohol from the mirin. Stir in the remaining ginger, then remove from heat and let cool slightly.
4
Aburi-Style Tofu
Pat the tofu cubes very dry. Whisk the white miso, sesame oil, and brown sugar into a paste. Brush the tops of the tofu cubes with the paste. Use a kitchen torch to sear the tops until bubbling and charred, or place under a preheated broiler for 3 minutes until caramelized.
5
Assemble the Bowls
Pour the dashi broth over the cold noodles. Arrange the seared tofu on top. Crown the center with the pickled shiso, sliced scallions, shredded nori, and black sesame seeds.

Chef's Tips

Do not salt the soba water; the dashi broth contains all the salt necessary for the dish.
If you don't have a kitchen torch, a very hot cast-iron skillet with a drop of oil can produce a similar char on the tofu.
Ensure the noodles are completely cold before serving to maintain the traditional 'Zaru' style texture.