miso & ginger noodle soup with crispy maple tofu

Simple
Super easy
Hob
30
mins

An OG is the one pot one portion series, I’ve tested this recipe again and we have LEVELLED UP. All thanks to the literal food hero that is coconut milk. All praise.  This noodle soup is the perfect meal to slurp up on a rainy day. It’s got heat from the ginger and gochujang and is deliciously savoury from miso and soy sauce.  I’ve also switched up the noodles for udon and added beautiful radish for a peppery crunch (and also because pink is my favourite colour and im not even a tiny bit sorry about it).

Meals
Dinner
Lunch
Season
Spring
Autumn
Winter
Dietary
Pescatarian
Vegan
Vegetarian
Gluten Free
Dairy Free
Nut Free
Ingredients
Noodles
Dairy

A bit about this miso & ginger noodle soup with crispy maple tofu recipe

Ingredients

  • Sesame oil
  • 100-150g tofu
  • Salt
  • 1-2 tsp maple syrup
  • 2 cloves garlic, peeled and grated
  • 1 big thumb ginger, peeled and grated
  • 1 heaped tsp white miso paste
  • 1 tsp gochujang
  • 1 stock cube + 500ml water
  • Baby corn (around 6), sliced into 2cm pieces
  • Tenderstem broccoli (2-3), trimmed
  • 1 nest rice noodles
  • Soy sauce
  • Spring onions, sesame seeds & sesame oil to garnish
  • miso & ginger noodle soup with crispy maple tofu

    miso & ginger noodle soup with crispy maple tofu - Cooking Instructions

    1. Start by slicing your tofu thinly, then frying in sesame oil over a medium-high heat.
    2. Season the tofu with salt while it’s frying, and then, when it’s golden on both sides, add a drizzle of maple syrup and let it cook on both sides for another 30 seconds until golden brown and crisp.
    3. Take the tofu out of the pan and keep it in your serving bowl while you make the soup.
    4. Add a little more sesame oil to a pan, then fry off the garlic, ginger, miso, and gochujang for a couple of minutes until fragrant.
    5. Add in the stock and water and whisk with a fork to dissolve the paste.
    6. Add in the baby corn and broccoli and cook for around 8 minutes until the veg is almost tender but not fully cooked.
    7. At this point, taste the broth and season with soy sauce (I used around 2 tsp).
    8. Add in the rice noodles and cook for a final 2-3 minutes until soft.
    9. Serve up your noodles and pop the tofu on top.
    10. Sprinkle over some sliced spring onions and sesame seeds and a drizzle of sesame oil and enjoy!
    Use your leftover ingredients for..

    Hate waste? Me too, so use the leftover Rice Noodles in this recipe and use it for something similar like the below recipe.

    How it should look!

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