Just when I thought I picked up all the kindy bugs, I just got another one this week. I was feeling pretty terrible today and was thinking of ubering some Japanese ramen. But I was so hungry I didn’t want to wait 40 minutes for delivery. I really wanted soup but I have ran out of stock. So while I was scouring the pantry, I found some Instant miso soup that I had bought in Singapore. So my lunch crisis was solved.
This noddle bowl for one was inspired by Vegan Ramen bowl from Chloe Flavor: Saucy, Crispy, Spicy, Vegan. The soup base is a lot different and quicker to prepare. I did cook my tofu and vegetables in hoisin sauce and add it to the soup last, similar to Chloe’s recipe. This dish only took me 15 minutes to prepare and gave my insides a warm hug.
Miso Noodle Soup with Hoi Sin Tofu
(vegetarian, nut free)
1 serve of noodles (I used Eco Black Bean Spaghetti)
1 satchel of high-quality instant miso soup
1 tbsp coconut oil
100 g firm tofu
handful of kale or other Asian leafy greens, roughly chopped
1-2 tbsp hoisin sauce
1 tbsp garlic-chili sauce to serve
- Boil water and then add noodles to cook according to packet directions. While noodles are cooking, prepare noodles and broth.
- Take a pan and heat coconut oil, then add tofu, shallots and kale. Saute for a couple of minutes or until tofu is slightly browned and vegetables have wilted. Add hoi Sin sauce , saute for another couple of minutes to heat.
- Take a couple ladles of water from the pot that is cooking the noodles and place in serving bowl. Allow to cool for 30 seconds and then add the instant miso paste and stir through until its broken down into a soup.
- Strain noodles and add to the miso soup bowl and then top with Tofu and vegetables.
- Before serving add a drizzle of garlic-chili sauce on top.