Miso & Ginger Noodle Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by slicing your tofu thinly then frying in sesame oil over a medium high heat. Season the tofu with salt while it's frying and then, when it's golden on both sides, add a drizzle of maple svrup and let it cook on both sides for another 30 seconds until golden brown and crisp. Take the tofu out of the pan and keep it in your serving bowl while you make the soup.

Step 2

Add a little more sesame oil to a pan then fry off the garlic, ginger, miso and gochujang for a couple of minutes until fragrant. Add in the stock and water and whisk with a fork to dissolve the paste. Add in the baby corn and broccoli and cook for around 8 minutes until the veg is almost tender but not fully cooked. At this point, taste the broth and season with soy sauce (I used around 2 tsp). Add in the rice noodles and cook for a final 2-3 minutes until soft.

Step 3

Serve up your noodles and pop the tofu on top. Sprinkle over some sliced spring onions and sesame seeds and a drizzle of sesame oil and enjoy!