Noodle Soup
Featuring sautéed mushrooms, charred pak choi, and a flavourful miso broth, this noodle soup makes an easy weeknight meal you can prepare ahead and assemble on the day.
Introduction
As I write this book I am in the midst of planning a trip to Japan so I wanted to include a little nod to ramen (which my entire family is addicted to). This super easy, wholesome soup is the perfect midweek pick-me-up.
Ingredients
| 1 tbsp | vegetable oil |
| 200g | shiitake mushrooms |
| 2 | pak choi |
| 1.2l | water, freshly boiled |
| 2 tbsp | ginger paste |
| 2 tbsp | garlic paste |
| 4 tbsp | soy sauce |
| 1 | vegetable stock cube |
| 40g | white miso paste |
| sea salt and black pepper | |
| To serve | |
|---|---|
| 250g | fine egg noodles |
| 1 tsp | vegetable oil |
| 280g | firm tofu |
Method
Heat the oil in a large, wide-based saucepan over a medium heat. Chop the mushrooms into quarters. Add to the pan to sauté for 4 minutes until softened and slightly golden.
Boil the kettle. Cut the pak choi in quarters lengthways. Push the mushrooms to the side of the pan, and add the pak choi cut side down to the other side. Char for around 30 seconds on each side.
Measure the boiled water into a jug, and add this to the pan along with the ginger paste, garlic paste, soy sauce, stock cube and miso paste. Season with salt and pepper. Stir to combine and simmer over a low heat for 15 minutes.
REHEATING INSTRUCTIONS: Pour the soup base into a large saucepan over a medium heat, bring to a simmer and add the noodles. Cook for 4 to 5 minutes. While the soup reheats, drain the tofu and chop into four slices. Cut each slice into four to create large chunks. Heat the oil in a frying pan over a medium heat and fry the tofu until golden on all sides. Once the soup and noodles are cooked through, divide into bowls and place the fried tofu on top.
MAKE IT MEATY: Switch the tofu for three sautéed chicken breasts, sliced finely.
STORAGE: Store in the fridge in an airtight container for 3 to 5 days.
Reviews
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