For dinner this week I made a giant miso soup which was absolutely delicious! As there were three of us, I had plenty left over for lunch the next day. This soup reheats really well and was even more tasty the next day.
2 packages firm tofu (800g) – I used Cauldron original
100g baby spinach leaves, washed
250g noodles of your choice – I used brown rice noodles
120g Shiitake mushrooms, wiped clean with a damp cloth, stems trimmed off, sliced
1 large carrot, peeled, julienned
2 tsp vegetable bouillon
3 tbsp miso paste
3 green onions, thinly sliced
Cook the noodles according to the instructions. Drain and rinse with cold water to stop cooking. Leave sitting in cold water while you prepare the rest of the dish.
Drain the tofu of all liquid. Slice the blocks of tofu in half horizontally to make them thinner. Place on kitchen towels and gently press down to squeeze out as much liquid as possible without breaking the tofu. Replace towels when saturated and repeat. The more you drain the tofu ahead of time, the less cooking time they need before browning. If possible, place a saucepan on top of the tofu and let drain for 10 minutes. Heat a tsp or 2 of oil in a non-stick fry pan. Cook the tofu for 20-25 minutes, flipping halfway, until browned on the outside. Transfer to a cutting board and cut into bitesized cubes.
In the same pan that you cooked the tofu, add a tsp of oil and stir-fry the mushrooms until they are cooked through and no liquid remains.
Boil 1.7l water. Add the bouillon and the carrot and let simmer. After 10 minutes, remove from heat and add the spinach leaves and miso paste. Stir well to combine. Make sure all of the miso paste has dissolved.
Drain the noodles and add to a large soup bowl. Add the mushrooms and green onions. Pour the soup on top. Stir to combine. Add the tofu and stir gently to combine. Serve immediately.
Be sure to serve the soup with chopsticks as well as a spoon!Pin It