Miso Noodle Soup with Fried Tofu
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Miso Noodle Soup with Fried Tofu

Recipe by Wrapped in Newspaper
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1/2 block firm tofu

  • 1 tsp coconut oil

  • 3 Tbsp tamari (soy sauce)

  • 800 ml vegetable stock

  • 1 carrot, sliced

  • 1 red pepper, sliced

  • 2 cloves garlic, sliced

  • 1/2 head white cabbage, shredded

  • 2 tsp miso paste

  • 2 pkgs rice noodles

  • 1 Tbsp sesame seeds

Directions

  • Drain the tofu, using a sieve. Press between 2 plates with a heavy object on top and let sit for half an hour.
  • Cut into centimetre-thick slices.
  • In a frying pan over high heat, melt the coconut oil. Add the tofu and sprinkle with 2 tablespoonsful of tamari. Turn occasionally, until crispy.
  • Pour the vegetable stock into a pot. Add the carrot, pepper, garlic, and cabbage and bring to a boil.
  • Lower the heat and simmer for 5 minutes, then add the miso paste, remaining tamari, and rice noodles.
  • Cook according to the package directions.
  • Ladle the noodles into bowls and top with the tofu and a sprinkle of sesame seeds.

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