Ingredients

The following ingredients have 4 Servings
  • 30 grams porcini mushrooms (dried)
  • 2 tbsp miso paste
  • 1 tbsp dark soy sauce
  • 1 ginger (minced)
  • 4 spears tenderstem broccoli
  • 225 grams smoked tofu
  • 2 tbsp cornflour
  • 1 tbsp sesame oil
  • 150 grams noodles
  • 2 spring onions (thinly sliced)
  • 100 grams beansprouts
  • 2 baby pak choi
  • crispy seaweed (to garnish)
  • sesame seeds (to garnish)

Instruction

  • Soak your porcini mushrooms according to the packets instructions (see note 1)
  • Once they have re-hydrated, pour the liquid into a heavy bottomed sauce pan along with the miso paste, soy sauce, ginger and tenderstem broccoli spears.
  • Bring to a simmer on a medium heat.
  • While the tenderstem broccoli cooks, cut the tofu into 4 slices.
  • Dust each slice with a little bit of cornflour.
  • Heat the sesame oil in a frying pan.
  • Add the tofu to the sesame oil and cook on a high heat for 3-4 minutes until crispy.
  • While the tofu is cooking add the noodles to the soup base along with the dried mushrooms and spring onions.
  • Flip the tofu and cook for another 3-4 minutes until the second side is also crispy.
  • Add the beansprouts and pak choi while the tofu finishes cooking.
  • One all of the vegetables are wilted, the noodles are soft and the tofu is crispy you are ready to serve.
  • Pour the noodle soup into two deep bowls.
  • Add two slices of tofu to each bowl and top with the seaweed and sesame seeds.