Recipe Cuisine: Japanese
Theme: Meat-Free Marvels
Tofu Noodle Soup
By: Nicole
Ingredients
- 90g Hakubaku Organic Udon Noodles
- 200g Tofu (cubed)
- 1 cup chopped mushroom
- 3-4 stalks spring onion (tops only)
- 1 Tbsp white miso paste
- 1/2 Tbsp crushed garlic
- 1/2 Tbsp crushed ginger
- 1 Tbsp soy sauce
- 1 tsp vegetable stock powder
- 1 bunch pak choi (chopped)
- 50-100ml plant-based milk (coconut or soy works best)
Product used in recipe
- HAKUBAKU - ORGANIC UDON NOODLES
Method
- Add vegetable stock powder, soy sauce, ginger, garlic, and miso to a pot and bring to a boil.
- Whilst waiting for the water to boil, prepare the tofu, mushroom, pak choi and spring onion.
- Once the water is boiling, add the udon noodles. They should take around minutes to cook.
- With 4 minutes remaining, add the tofu, and mushrooms.
- Add the pak choi with about 1 minute remaining, as this will cook the quickest.
- Divide the noodle soup into 2 bowls. Add a small amount of plant-based milk to serve and garnish with spring onion.
