Miso Noodle Soup with Tofu and Bok Choy

Vegetarian , Vegan

Ingredients

  • 1 Tablespoon coconut oil
  • 3 cloves garlic – peeled and crushed
  • 3cm piece ginger – peeled and grated
  • 1 teaspoon salt
  • 750mls vegetable stock
  • 1 block firm tofu – approx. 200g (Jia He Asian Food)
  • 1 bok choy (Janefield Hydroponics) 
  • 1 cup mung bean sprouts (Jia He Asian Food) Tablespoons miso paste
  • 1 teaspoon chili oil
  • 150gm noodles of choice - I like soba noodles, or ramen

Method

  1. In a medium sized pot, heat the coconut oil, garlic, ginger, and salt and cook on a medium heat, stirring constantly, until the ginger and garlic are fragrant.
  2. Add in the vegetable stock, and reduce heat to low.
  3. Cut the tofu into cubes and add to the soup.
  4. Cut the bok choy in half, length ways and add to the soup.
  5. Cook until the bok choy is vibrant green and tender, then remove the bok choy and set aside.
  6. Add your noodles of choice, and cook in the soup per packet instructions.
  7. Add the miso paste, mung beans, and chilli oil and heat for a further 3-5mins.
  8. Split into two bowls, starting with the noodles, tofu and mung beans.
  9. Place the bok choy on top. And finally spoon in the soup.
  10. Garnish with sliced coriander.
  11. Enjoy.

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