I’m having a miso revelation. I love the stuff and this miso noodle soup is not only super quick to make but also really tasty, and it’s really good for your tummy too.
Miso is from Japan and is made from fermented soybeans, sounds a bit weird, but honestly it’s good. Fermented foods are a great natural probiotic. I’ve been doing a bit more reading into how to look after my gut and keep it happy, making sure I’m getting plenty of probiotics into my system, and eating more fermented foods is where I’m heading.
Miso noodle soup with fried tofu
For the tofu:
1/2 block of firm tofu
1 tspn coconut oil
2 tbsp tamiri (soy sauce)
For the soup:
800 ml vegetable stock (I used vegan boullion)
2 garlic cloves (sliced)
1 red pepper (sliced)
1 carrot (sliced)
1/2 white cabbage (shredded)
2 bundles of rice noodles
2 tspn miso paste
1 tbsp tamari (soy sauce)
1 tbsp sesame seeds
- First, drain the liquid off the tofu, using a sieve. Pop the tofu block on a plate and then pop another plate on top and leave for half an hour, with a heavy object of some sort on top.
- Once the liquid has drained, slice half the tofu into centimetre slices. Keep the other half in a container in the fridge and use for another dish.
- In a frying pan, melt the coconut oil and add the sliced tofu and sprinkle the tamari on the tofu, keep it on quite a high heat and it’ll start to crisp up, turning over every now and then.
- Meanwhile, heat the vegetable stock on a medium heat, add the carrot, pepper, garlic and cabbage and bring to the boil.
- Once boiling, bring to a simmer and cook for five minutes, add the miso paste, tamari and rice noodles.
- Cook as per your rice noodle instructions.
- Once cooked, serve in bowls.
- Top with the tofu and a sprinkle of sesame seeds.