Sunday, 9 February 2014

let's make a spicy peanut & miso noodle soup with tofu!

Hello everyone!

I'm very excited about this spicy soup! It's completely different than anything I usually make. There's no curry paste! Whaaaat? I always use curry paste! I also usually always fry cubes of tofu for soups and this time I decided to crumble it. It turned out to be very reminiscent of a fried egg.



Vegan, Spicy Peanut & Miso Noodle Soup with Tofu (serves 2)

  • 1/2 package firm tofu
  • 1/2 large onion, chopped
  • 3 cloves garlic, finely minced
  • 1/3 cup braggs
  • 3 1/2 cups veggie broth
  • 1/2 cup water
  • 1 tbsp peanut butter
  • 2 Tbsp miso
  • 1/2 tbsp sesame oil
  • 1 bunch green onion, chopped
  • 1/2 head napa cabbage, shredded (+ extra for garnish)
  • 1 large red pepper, cubed
  • 1 package udon noodles
  • 2 Tbsp Sriracha
  • salt & pepper to taste
  • small amount of agave if necessary
  • wedge of lime for garnish 


Heat coconut oil in a large saucepan/wok on medium heat. Add onion and garlic and saute until fragrant. Next, finely crumble tofu into pan and saute for a couple of minutes. Add peanut butter, braggs, sesame oil and sriracha and stir until a saucy paste is formed. Add veggie broth, water, cabbage, sesame oil, green onion and red pepper. Turn heat to medium high and let simmer until veggies are slightly soft. Add udon noodles last as they only take a few minutes to cook. Lastly, add miso paste and mix to incorporate. If too salty add a drizzle of agave to balance it out.

You want to add the miso last because miso is a fermented wonder-house. It has lots of good microorganisms in it that are very sensitive to heat. These microorganisms add to your intestinal flora to help aid in digestion, gives you some extra B12, and can strengthen your lymph fluid. If you add it while it's too hot it can kill all that goodness that you want! 

Garnish with wedge of lime, more green onions & fresh napa cabbage!


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