Been feeling a bit under the weather. Needed something hot and comforting without spending much time in the kitchen. This instant noodle soup came to the rescue.
Instant Noodle Soup
Ingredients
Stock Paste
- 3 cloves garlic minced
- 4 tbsp peanut butter smooth
- 3 tbsp miso paste
- 2 tbsp soy sauce
- 2 tsp wasabi
- 2 tsp mirin
- 1 tbsp brown sugar
- 3 tsp vegetable stock powder optional
- 1 lime juiced
Noodle Soup
- 450 g extra firm tofu cubed
- 3-4 Sprigs mint leaves
- 2 carrots cut into julienne strips
- 1 bunch Asian greens e.g. Bok choy, chopped
- 200 g rice or mung vermicelli noodles
- 4 spring onions finely sliced
- 1/2 bunch fresh coriander leaves roughly chopped
Instructions
- Make the stock paste by combining all the ingredients in a small bowl. Mix well until combined.
- Lay out four medium sized jars or lunch size plastic containers. Break the vermicelli noodles into 4 sections and place into each container, followed by 1/4 of tofu in each, then divide the Asian greens, spring onion, carrots, mint and coriander between each jar evenly. Finally, add a scoop of the stock paste in each. Seal the containers and keep in the fridge until ready to use.
- When you are ready to eat, pour boiling water into the container, enough so that the ingredients are covered. Leave this to sit for 2-3 minutes before stirring gently until the stock paste is dissolved. Eat immediately!
Notes
- Swap tofu for chickpeas for a plant-based protein boost.
- Add more veggies like spinach or mushrooms for extra nutrition.
- Use rice noodles for a gluten-free version.
- Adjust spice level by adding more or less gochujang.
- Substitute coconut milk for a creamier texture.
- Try topping with roasted peanuts for added crunch.
