🥢 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.Cut tofu into 1cm thick slices and pat with paper towel to absorb excess moisture
Make Tofu Marinade: in a bowl, mix soy, sushi seasoning and miso paste together
until a smooth consistency, then add tofu and coat well
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.
Cook noodles according to the packet. Drain and set aside.
In a small saucepan, heat broth gently (don’t boil).
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).
Assemble: Add cooked noodles to a bowl, top with tofu and veg, then pour over
the miso broth.
Garnish with spring onion greens and optional extrassuch as seaweed pieces.