Post by @amanda.ducks

My fave tofu noodle soup 🍜 Makes 1 large serve/2 small serves Ingredients: Broth: 1 tbsp olive oil 1/2 small brown onion 2 garlic cloves 1/8 cup corn kernels (use less if you don’t love corn as much as I do) 1 cup (250ml) water 1 tsp vegetable stock powder 1 tbsp white miso paste 2 tbsp soy sauce or tamari 1/4 cup soy milk Fillings: 1/2 tbsp olive oil 1/2 head broccoli 70g puffed tofu 90g ramen noodles (can sub for udon or instant noodles) Fried shallots, if desired Chilli or sesame oil, if desired Method: Peel and finely dice the brown onion, peel and finely dice the garlic and drain the liquid from the corn kernels (if using canned). Place a saucepan over medium-high heat on the stove and drizzle with 1 tbsp olive oil. Once hot, add the diced onion and fry for 1-2 minutes, before adding the corn kernels and frying for a further 2-3 minutes, mixing occasionally. Add the diced garlic, fry for a further 1 minute, then add the water, vegetable stock powder and miso paste and combine well. Leave to simmer for 5 minutes, then reduce the heat to low. Add the soy sauce or tamari and the soy milk, gently stir together and leave on a low heat for a further 2-3 minutes. Cut the broccoli into florets, and the florets into halves if they are large. Cut the tofu puffs into halves or quarters. Place a frying pan over medium-high heat and drizzle with 1/2 tbsp olive oil. Once hot, add the broccoli and tofu and fry for 6-7 minutes, tossing occasionally to fry all sides. At this point, you should be ready to remove the broth from the heat. Place a lid on the saucepan and set it to the side. Place another small saucepan, half-filled with water, over high heat on the stove. Once boiling, cook the noodles as per packet instructions. Drain the water from the noodles. Place the noodles into a deep serving bowl and cover with the broth, before topping with the fried broccoli and tofu, as well as fried shallots and chilli or sesame oil, if desired. Serve hot and enjoy! #vegan #tofurecipe #tofu #plantbased