Miso soup is delicious and healthy and this version is really spicy – with the seared tofu it makes a great lunch. Miso is a protein-rich fermented soybean paste. It is rich in essential minerals and a good source of various B vitamins, vitamin E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy.
|Prep Time||15 mins|
|Cook Time||10 mins|
- 1 small onion
- 2 tbsp Miso paste
- 2 tbsp siracha add more if you like it hot
- 6 cloves garlic, crushed
- 3 tbsp mirin
- 2 tbsp Extra virgin olive oil
- 1 tbsp toasted sesame oil
- 400 g block firm tofu
- 1 tbsp Extra virgin olive oil
- 5 ounces Shitake mushrooms
- 4 cups Vegetable stock
- 2 cups unsweetened coconut milk
- 6 ounces Brown rice noodles cooked according to instructions
- Chopped coriander to garnish
- Place all the paste ingredients into a food processor and blend. Set aside.
- Press out as much moisture as possible. Cut into cubes. In a large pot, heat the oil and start frying the tofu until it has browned. Add 1/4 of the paste, stir and cook for a further 2 minutes. Remove from the pan and set aside.
- To the same pan add the shitake mushrooms and a tablespoon of the paste and stir fry until golden brown.
- Add the stock and milk and bring to the boil – reduce the heat and simmer. Put the remaining paste into the saucepan and stir to thoroughly combined.
- Place cooked noodles into the soup together with the cooked tofu, stir and cook for a further 2 minutes.
- Serve, garnished with chopped coriander.
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