🥢 Sophie’s Miso Noodle Soup with Tofu, Capsicum & Onion

Ingredients:

  • 1 Tablespoon Extra virgin olive oil 1⁄4 brown onion, thinly sliced

  • 1⁄4 red capsicum, thinly sliced

  • 125g firm tofu, cubed

  • 1 spring onion, chopped

  • 60g dry noodles (rice noodles, soba, ramen – your choice)

Tofu Marinade

  • 2 Tablespoons soy sauce

  • 1 Tablespoon “sushi seasoning” – or rice wine vinegar

  • 1 teaspoon miso paste

Soup

  • 11⁄2 cups salt reduced vegetable broth (or stock) 1 tbsp miso paste (any colour)

  • 1 tsp soy sauce

  • 1 teaspoon ketchap manis (sweet soy)

  • 1 teaspoon miso paste

Method:

  1. 1.Cut tofu into 1cm thick slices and pat with paper towel to absorb excess moisture

  2. Make Tofu Marinade: in a bowl, mix soy, sushi seasoning and miso paste together

    until a smooth consistency, then add tofu and coat well

  3. Sauté onion and capsicum in olive oil for 2 mins until soft, then add the tofu and

    cook for a further 2-3 mins on medium heat, turning tofu pieces every minute to

    avoid burning.

  4. Cook noodles according to the packet. Drain and set aside.

  5. In a small saucepan, heat broth gently (don’t boil).

  6. In a separate bowl, dissolve the miso paste with a few spoonful’s of the hot broth.

    Once smooth, stir it back into the pot with the soy sauce. Turn off the heat (miso

    loses probiotics if boiled).

  7. Assemble: Add cooked noodles to a bowl, top with tofu and veg, then pour over

    the miso broth.

  8. Garnish with spring onion greens and optional extrassuch as seaweed pieces.

Lunch/DinnerJommel Monjardin