Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, tofu, miso and noodle soup - vegan. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Tofu, miso and noodle soup - vegan is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Tofu, miso and noodle soup - vegan is something that I have loved my entire life. They are nice and they look wonderful.
I love a good miso soup, which is why I have a few in the recipe collection like this Roasted Garlic Miso Soup , Soba Miso Soup , Carrot Miso Soup and Red Hot Miso Soup. Baking the tofu with the sesame seeds on it toasts the sesame seeds and gives this tofu such a unique and amazing flavor and crunch. It goes incredibly well with the creamy miso soup and noodles.
To get started with this particular recipe, we must prepare a few components. You can cook tofu, miso and noodle soup - vegan using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Tofu, miso and noodle soup - vegan:
- Prepare 1 tbsp coconut oil
- Get 1 clove garlic, peeled and crushed
- Make ready 2 cm chunk fresh ginger, peeled and grated
- Get 2 spring onions, finely chopped
- Take 1 small red chilli, finely chopped
- Take 500-750 ml veggie/ vegan stock
- Prepare 1 tbsp white miso paste
- Get couple of handfuls of greens eg chinese cabbage, pak choi, choi sum, tatsoi, mizuna
- Get 100 g tofu, cut into bite-sized chunks
- Prepare Noodles of choice eg udon, soba - prepared according to packet instructions
Ok let's go… One of the things I missed most about living in London, was the chain restaurants. Slurpable noodles, hearty tofu, and vibrant veggies go into this cozy soba noodle soup. When I was eight years old my family moved to southern California, where I spent the next six years of my life, before returning to the east coast. Delicious, easy, and great for a weeknight meal!
Instructions to make Tofu, miso and noodle soup - vegan:
- Heat the oil in a pan (with a lid for later) on a medium heat.
- Add the garlic and spring onion and sauté for 3-5 mins. Add the chilli. And sauté for another 2 mins or so.
- Add the stock and simmer for 5 mins.
- Add the miso paste and whisk a bit so it’s completely mixed in.
- Add the greens. Cover and simmer for about 5 mins or until the greens start to wilt. This depends on the greens you use. I used chinese cabbage and mizuna today so i added the cabbage at this stage and then the mizuna at the same time as the tofu.
- Remove from the heat. Add the tofu and any more ‘delicate’ greens. Cover and let sit for 2-3 mins.
- Put the noodles in the bowls. Ladle the tofu/ miso on top. Sprinkle more chilli/ spring onion on top if you like. Enjoy 😋
This Grilled Tofu Miso Noodle Soup was born out of necessity; the necessity to clean out my fridge and replenish it with fresh food! In a small soup pot heat the coconut oil over medium heat. Stir in the garlic and ginger and cook for another minute. Simple vegan miso noodle soup with garlic, ginger, mushrooms, spinach and buckwheat soba. The most delicious, quick and easy bowl of noodle soup I've ever made you guys!
So that’s going to wrap it up with this special food tofu, miso and noodle soup - vegan recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
