Asian food is one of my favourite cuisines! And it can be super healthy if it’s done at home! Delve into this bowl of goodness and treat yourself this lunchtime!
1/2 Block of pressed Tofu marinated in soy sauce
1/2 Red Pepper
5 leaves of Pak Choi
10g dried Porcini Mushrooms
1 Vegetable Stock cube
1 clove of Garlic – minced
1 TBSP Sweet White Miso
1 TBSP Lime Juice
Firstly, cube your Tofu up, roll your cubes in the Sesame Seeds to coat all sides, and bake them in the oven on 200c for about 20 minutes, and the job is done!
Meanwhile, pop a pan on a medium heat with about 400ml of boiling water, add your Garlic and Mushrooms, and let it simmer for 4 minutes. It’s best to give your dried Mushrooms a quick rinse in cold water before you start to stop your broth getting powdery, no one likes a powdery broth.
Next, in goes your Veg Stock cube. You need to give it a good whizz round with your spoon to get it to disolve. Who wants to eat a big lump of stock cube? Mmm delicious! Yeah, not me! Don’t be a loonatic!
Give it another 2 minutes and then tumble in your Red Pepper, Carrot and Lime Juice. It’s best to slice the Veg fairly finely, although, if you like more of a crunch, leave them chunkier and you can chuck them in with the Pak Choi, or right at the end to keep them raw! Your call mate! Give it a good 4 minutes of simmering.
In goes the Pak Choi and Miso Paste. Give it a swirly whirlpool spoon spin and let it cook for a couple more minutes.
Look at your ingredients, what have you got left? That’s right! Oodles of Noodles! Plop ’em in and bury them under the broth. Poke and prod them now and then to check they are still alive and release them from their cagey bonds, until they are happily swimming around by themselves. Give it 4 more minutes and your soup is ready!
Ooof! Delicious!! Serve in a pretty bowl, or an old chipped one, it’ll taste the same in either. Top with your Tofu.
Attempt to eat it with chopsticks and then give up and use a damn fork! Slurp up all the soup when you’re done! Boom.