What type of tofu is best for this recipe?

Extra firm tofu is ideal here as it has the lowest moisture content which means that it crisps up the best and can turn golden. If you can only find firm tofu and not extra firm, wrap it in a clean tea towel and place a heavy pan on top of it to squeeze out as much moisture as possible.

Can I use any noodles?

Yes! Ramen noodles or egg noodles are what I tend to use, but you can use others like udon or rice noodles. Vermicelli noodles too would work.

How do I store leftovers?

If you can, store the broth separately to the veg and the noodles as they can get a little soggy otherwise. If you have them mixed together, don’t worry it’ll still be delicious. Just reheat in a pan until piping hot, adding a splash of water if the broth feels a little thick/dry.

Tofu Noodle Soup

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This easy Tofu Noodle Soup is delicious and very simple - just how we like it. The tofu is crispy and flavourful in a silky broth and full of veg too.

Author: Margie Nomura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 2
Category: Noodles
Method: Stove
Cuisine: Asian-inspired
Diet: Vegetarian

Ingredients

Scale

For the soup base:

1x 5g packet of dashi powder
750ml boiling water
1 1/2 tbsp white miso paste
1 tbsp good-quality tahini
1 tsp soy sauce
1 tsp sesame oil
1 cm fresh ginger, grated
2 garlic cloves, finely grated

For the tofu:

1 block of extra firm tofu (@tofoo)
2 tablespoons cornstarch
2 tablespoons olive oil
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar
1 clove garlic, crushed

For the rest:

2 baby pak choi, halved lengthways
200g ramen noodles or egg noodles
mange tout
spring onion
2 soft boiled eggs - 5 1/2 minutes

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Instructions

For the broth add the dashi to the boiling water in a pan. Bring to a gentle simmer
In a bowl mix together the miso paste, soy sauce, tahini, ginger and garlic. When combined, add a few large spoonfuls of the dashi from the pan, whisk until smooth and then tip the whole lot back into the pan. Taste and adjust the seasoning adding more soy if it needs a bit more. Add the noodles to the broth, the pakchoi, the mange tout and cook for a few minutes to soften and for the noodles to cook.
For the tofu gently pull it into small chunks with your hands (this just gives the tofu pieces a unique shape and texture that holds onto the sauce really well). Place the chunks in a bowl, and sprinkle with cornstarch and give it a few gentle tosses to coat.
In a nonstick pan over medium high heat, heat the olive oil and then add the tofu pieces. Leave for a few minutes to get really nice and brown and crispy. Flip until it’s all browned and crispy.
Finally, add the soy sauce, garlic, sugar and mirin to the tofu and allow to bubble for a few minutes until it reduces and goes lovely and sticky.
To serve, separate the noodles into two bowls and pour over the liquid. Add the sticky tofu and all the toppings, my favourite being the softly boiled egg, and enjoy!

Find it online: https://desertislanddishes.co/tofu-noodle-soup/