Tofu Noodle Soup
This easy Tofu Noodle Soup is delicious and very simple - just how we like it. The tofu is crispy and flavourful in a silky broth and full of veg too.
Servings: 2 servings
Ingredients
For the soup base:
- 1 x 5g packet of dashi powder
- 750 ml boiling water
- 1 1/2 tbsp white miso paste
- 1 tbsp good-quality tahini
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 cm fresh ginger grated
- 2 garlic cloves finely grated
For the tofu:
- 1 block of extra firm tofu
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 clove garlic crushed
For the rest:
- 2 baby pak choi halved lengthways
- 200 g ramen noodles or egg noodles
- mange tout
- spring onion
- 2 soft boiled eggs - 5 1/2 minutes
Instructions
- For the broth add the dashi to the boiling water in a pan. Bring to a gentle simmer
- In a bowl mix together the miso paste, soy sauce, tahini, ginger and garlic. When combined, add a few large spoonfuls of the dashi from the pan, whisk until smooth and then tip the whole lot back into the pan. Taste and adjust the seasoning adding more soy if it needs a bit more. Add the noodles to the broth, the pakchoi, the mange tout and cook for a few minutes to soften and for the noodles to cook.
- For the tofu gently pull it into small chunks with your hands (this just gives the tofu pieces a unique shape and texture that holds onto the sauce really well). Place the chunks in a bowl, and sprinkle with cornstarch and give it a few gentle tosses to coat.
- In a nonstick pan over medium high heat, heat the olive oil and then add the tofu pieces. Leave for a few minutes to get really nice and brown and crispy. Flip until it’s all browned and crispy.
- Finally, add the soy sauce, garlic, sugar and mirin to the tofu and allow to bubble for a few minutes until it reduces and goes lovely and sticky.
- To serve, separate the noodles into two bowls and pour over the liquid. Add the sticky tofu and all the toppings, my favourite being the softly boiled egg, and enjoy!
Notes
Scroll up for a step by step guide on how to make this Tofu Noodle Soup.
To store: If you can, store the broth separately to the veg and the noodles as they can get a little soggy otherwise. If you have them mixed together, don’t worry it’ll still be delicious. It'll last up to 4 days.
To reheat: reheat in a pan until piping hot, adding a splash of water if the broth feels a little thick/dry.