A few years ago I made a bowl of miso broth with noodles as a fast, easy dinner when my brother-in-law visited us. He raved about it. I think he was really hungry, but there is always something comforting and filling about noodles in a yummy broth. I have no idea how I made that bowl a few years ago, but Joe, this recipe I’m sharing is for you…
Make the tofu first:
- 1 TBSP sesame oil
- 1 TBSP soy
- 2 TBSP avocado or canola oil
- a few dashes of rice vinegar or juice of one lime
- 1 tsp turmeric or curry powder
- sesame seeds
Slice 1 block of pressed tofu into bite size pieces. Marinate in the above for as long as possible (1 day is ideal, but 30 minutes works) and then bake at 450 for about 15 minutes. Using parchment paper makes clean up much easier. Move the tofu pieces around often – they are ready when they are a little crispy. This tofu is based on a recipe from an Indian cooking class I took a few years ago and it is YUMMY. I also use the tofu in curries and stir fries, make a big batch of it to use it in a few recipes.
When the tofu is ready, make the broth:
Saute the below in a soup pot for a few minutes.
- 1 TBSP sesame oil
- 2 garlic cloves, minced
- 1 knob of fresh ginger, grated (I think of a knob as something the size of my thumbnail)
- jalapeño or other spicy pepper, diced (optional – depending on the pepper it can make it really spicy)
- Shitake Mushrooms, diced (optional, but highly recommended)
- 1 TBSP soy sauce or tamari
- 1 TBSP honey (local, good honey not the cheap stuff)
- 1 TBSP Srichacha (or more, or less)
- 1 box veggie broth (my new favorite is Trader Joe’s Miso Ginger – delicious!!)
- 1 TBSP miso
Mix together and simmer (don’t boil because of the miso) for about 5-7 minutes until it is hot and the flavors have melded. You may want to add some water to make more broth – taste and see what it needs. You can add water to dilute some of the flavor.
- Udon or Soba Noodles
- Cilantro, diced (optional)