Tofu, miso and noodle soup - vegan

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, tofu, miso and noodle soup - vegan. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tofu, miso and noodle soup - vegan is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Tofu, miso and noodle soup - vegan is something that I have loved my whole life.

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To begin with this recipe, we have to first prepare a few components. You can cook tofu, miso and noodle soup - vegan using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tofu, miso and noodle soup - vegan:
  1. Take 1 tbsp coconut oil
  2. Get 1 clove garlic, peeled and crushed
  3. Take 2 cm chunk fresh ginger, peeled and grated
  4. Get 2 spring onions, finely chopped
  5. Make ready 1 small red chilli, finely chopped
  6. Get 500-750 ml veggie/ vegan stock
  7. Take 1 tbsp white miso paste
  8. Take couple of handfuls of greens eg chinese cabbage, pak choi, choi sum, tatsoi, mizuna
  9. Get 100 g tofu, cut into bite-sized chunks
  10. Get Noodles of choice eg udon, soba - prepared according to packet instructions

Dashi, the clear broth in miso soup, is traditionally made with bonito (fish) flakes, but you can achieve incredible umami flavor with mushrooms and kelp granules instead. This vegan creamy miso noodle soup is a virtually effortless way to eat some healthy comfort food whenever you really need it. That good salty flavor that comes from miso warms my soul. I add some rice wine vinegar and agave to balance the flavor.

Steps to make Tofu, miso and noodle soup - vegan:
  1. Heat the oil in a pan (with a lid for later) on a medium heat.
  2. Add the garlic and spring onion and sauté for 3-5 mins. Add the chilli. And sauté for another 2 mins or so.
  3. Add the stock and simmer for 5 mins.
  4. Add the miso paste and whisk a bit so it’s completely mixed in.
  5. 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.
  6. Remove from the heat. Add the tofu and any more ‘delicate’ greens. Cover and let sit for 2-3 mins.
  7. Put the noodles in the bowls. Ladle the tofu/ miso on top. Sprinkle more chilli/ spring onion on top if you like. Enjoy 😋

That good salty flavor that comes from miso warms my soul. I add some rice wine vinegar and agave to balance the flavor. Filed Under: Easy Vegan Recipes Tagged With: Asian, miso, noodles, soup, tofu, vegetables. Sometimes, if I'm making a spicy soup like this one, I like the calmness of unflavoured tofu to counterbalance it. It's very much up to […] Reply.

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