Miso Tofu Noodle Soup
Serves 2
Ingredients
1 block tofu
1 stick soba noodles
1/2 broccoli
150g button mushrooms
4 garlic cloves
5cm ginger
3 tsp soy sauce
1 tsp red wine vinegar
1 vegetable stock cube
100g miso paste
1 brown onion
1 lime
2 tsp coriander
Method
Slice tofu into cubes, chop broccoli into bite size pieces and slice mushrooms, set all aside separately. Finely dice brown onion, garlic and ginger. Place in a pan with tbsp sesame oil and fry until onion softens, make sure you keep stirring so it doesn’t burn. Add tofu and 1 tsp soy sauce, and turn down the heat slightly, fry until brown on either side. Remove the tofu and then add the broccoli and another tsp soy sauce, fry until cooked. Remove the broccoli and add the mushrooms, add the final tsp of soy sauce and the tsp of red wine vinegar. Cook until soft then remove from the heat. In a small pot boil water and once it’s bubbling add in the soba noodles, remove after about a minute or when soft. In a large pot place the miso paste and stock cube. Boil the kettle with 5 cups worth of water, then pour over the stock cube and miso paste and turn the element on so the water continues to boil. Add some chilli flakes and half a lime juice. Slice the other half of the lime in half and set aside. Salt and pepper the broth. Spoon the broth into bowls then place noodles, broccoli, mushrooms and tofu in. Roughly chop some coriander and sprinkle on top, then place on the lime wedge for squeezing before eating and serve.