This is my go-to recipe when I'm feeling under the weather as it's comforting, delicious and incredibly nourishing. It's perfect for the time of year when summer turns to autumn and colds & other viruses are rife, because it will support my gut, where 2/3 of my immune system lives, and it will give me the antioxidant boost I need when I am fighting an infection.
It's also a great recipe for nourishing your body at the start of the menstrual cycle, when fermented foods and phytoestrogens help to balance out excess oestrogen.
Serves 2
20 minutes
Ingredients for Nourishing Miso Noodle Soup with Crispy Tofu
1 block tofu (I use smoked), chopped into bitesize pieces
2 tbs arrowroot or corn flour
1 tbs garlic powder
1 tbs cooking oil
1 litre veg stock or bone broth
2 tbs miso paste
2 large garlic cloves, crushed
2 inch piece of ginger, grated
100g portobello mushrooms, sliced
150g frozen edamame
1 tbs dried seaweed/kelp flakes
125g brown rice/buckwheat noodles
Large handful greens (spinach, kale, pack choi)
Handful fresh coriander
Juice of 1 lime
Toppings (optional):
Handful toasted peanuts
1 green chilli, finely sliced (omit if you would like it less spicy)
2 spring onions, finely sliced
2 tbs sesame oil
1/2 tsp red chilli flakes
Method for Nourishing Miso Noodle Soup with Crispy Tofu
Start by drying out the tofu - place a few pieces of kitchen roll around the tofu block & leave it in a bowel with something heavy on top of it for around 10 minutes.
Mix together the flour and garlic powder, then coat the tofu pieces in this mixture. Fry the tofu in the oil over a medium heat for around 2 minutes on each side or until golden and crispy. Set aside.
In a large saucepan simmer the stock, miso, garlic, ginger, seaweed, mushrooms and edamame for 5 minutes. Add the noodles and cook for another 2-3 minutes. Finally, stir through the greens, coriander and lime juice.
Ladle the noodle soup into deep bowls, top with the crispy tofu and the peanuts, chilli and spring onions if you are using them.
Mix together the sesame oil and chilli flakes and drizzle over your soup. Use more or less chilli to suit your taste buds!
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