Umami-Rich Vegan Noodle Soup
Soup
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Cook Time
45 min
Servings
2
Difficulty
Medium
Prep Time
30 Min
Description
This vegan noodle soup is packed with umami flavor thanks to the combination of miso, dried shiitake mushrooms, and soy sauce. It's a hearty and satisfying meal that's perfect for a cold winter evening. I love how quickly this comes together, making it a great weeknight dinner option. Feel free to add other vegetables you enjoy, such as spinach or kale. The crispy tofu adds a nice textural contrast to the soft noodles and vegetables. This recipe is easily adaptable to be gluten-free by using gluten-free soy sauce and noodles.
Ingredients (16 ingredients)
-
2 clove garlic
-
1 piece ginger
-
1.5 tbsp white miso paste
-
1 tbsp neri goma
-
15 g dried shiitake mushrooms
-
1 l vegan stock
-
2 tbsp soy sauce
-
200 g firm tofu
-
1 tbsp cornflour
-
1 tbsp veg or sunflower oil
-
100 g ramen or rice noodles
-
1 head pak choi
-
2 piece spring onions
-
25 g beansprouts
-
1 piece carrot
-
sesame oil
Preparation (8 steps)
Prepare Garlic and Ginger
Place 2 garlic cloves and a thumb-sized piece of ginger into the mixing bowl and chop. 3 Sec./Stufe 7
Combine Broth Ingredients
Add 1½ tbsp white miso paste, 1 tbsp neri goma, 15g dried shiitake mushrooms, 1l vegan stock, and 2 tbsp soy sauce to the mixing bowl. Cook for 5 Min./100°C/Stufe 1.
Strain the Broth
Strain the broth through a fine-mesh sieve into a clean saucepan. Discard the solids.
Prepare Tofu
Cut 200g firm tofu into cubes and toss with 1 tbsp cornflour in a bowl. Set aside.
Fry Tofu
Heat 1 tbsp veg or sunflower oil in a frying pan over medium heat. Fry the tofu for a few minutes on each side until golden brown and crispy. Set aside.
Cook Noodles
Cook 100g ramen or rice noodles according to package instructions, but for 1 minute less than recommended. Drain and set aside with a little cooking water to prevent sticking.
Add Pak Choi and Spring Onions
Add 1 head pak choi (chopped) and the whites of 2 spring onions (sliced) to the strained broth. Heat for 2 Min./100°C/Linkslauf Stufe 1 until the greens have just wilted.
Assemble Ramen
Divide the noodles between two deep bowls. Ladle over the broth and vegetables. Top with the tofu, 25g ready-to-eat beansprouts, 1 carrot (julienned), the green parts of the spring onions (sliced), and a drizzle of sesame oil.
Finished cooking? Great! 🎉
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Created by
Charlotte Allen
3
Rezepte
0
Kochbücher
Allergens
- Soybeans
- Sesame seeds
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