Ingredients
The following ingredients have 2 Servings
- 200 g / 7 oz firm or extra firm tofu, I used smoked (pressed)
- 2 tbsp soy sauce or tamari (if GF)
- 2-3 tbsp neutral tasting oil (I used rice bran oil)
- 100 g / 3 oz vermicelli noodles, cooked
- 100 g / 3 oz tenderstem broccoli, stir-fried or steamed
- 2 ears of corn, kernels sliced off
- sliced spring onions / scallions, to serve
- fresh coriander or Thai basil, to serve (optional)
- 1 large banana shallot, diced finely
- 2 large garlic cloves, diced finely
- 2 tsp grated ginger
- 2 tbsp shiro / white miso
- 500 ml / 2 cups veggie stock (optional)
- 2 tbsp rice wine vinegar
- 1 tbsp mirin
- 1 tsp toasted sesame oil
- 2 tsp soy sauce or tamari (if GF)
- chilli oil or sliced thai chilli
Instruction
- Cut the tofu into same size pieces and place in a small bowl. Pour 2 tbsp of soy sauce (or tamari) over the tofu and let it marinate for as long as you can, giving the contents a stir now and then.
- Heat up 1 tbsp of oil (I used rice bran) in a heavy-bottomed pot. Once the oil gets hot, throw in the diced shallot, garlic and ginger. Sauté them on a low heat, stirring very frequently, until they have softened and released their aroma (it takes about 5 minutes).
- Whisk 2 tbsp miso with 2 tbsp water.
- Add about 2 cups / 500 ml water (or veggie stock if you have any to hand) to the pot along with the diluted miso paste.
- Simmer gently for 10 minutes and season with rice wine vinegar, mirin, toasted sesame oil and soy sauce (or tamari).
- While the soup is simmering, prepare the noodles according to the packet instructions and fry the tofu in a small amount of oil. You could also bake it for about 20 minutes at 180° C / 355° F.
- Heat up another tablespoon of oil in a wok and stir-fry the broccoli for 2 minutes and then add in the corn kernels and stir fry for another 2-3 minutes.
- Divide the soup and all the toppings between two bowls. Garnish with chilli oil (or slices of hot chilli) if using, spring onions and herbs.
