Quick and easy to prepare this satisfying meal in a bowl is perfect for a winters evening. The cubes of tofu are like a little sponge’s, they suck up the flavours of the soup which makes them really tasty, as well as adding texture and protein to this dish.
Vegan | Gluten-free | Serves 4–6
Gather your ingredients. Start by soaking the mushrooms to get the maximum flavour:
6 dried shiitake mushrooms, rehydrated in 400ml boiling water.
Prepare your vegetables:
Fill a large pot with:
Put the lid on and bring to the boil. Once boiling, add:
Stir the noodles and boil for 6 minutes until just cooked, stirring occasionally. Strain, rinse and leave standing in cold water. Take the mushrooms out of their liquid and then add miso to the liquid and stir well until dissolved:
Pour the mushroom and miso liquid over the cubed tofu to marinate it and set aside. Put a wok on high heat and add:
When the oils are starting to smoke, add your prepared vegetables. Stir-fry for a minute, then add the mushrooms to the wok and stir-fry for a couple more minutes. Then add:
Toss them through, then add:
Bring this to a gentle simmer for 5 minutes, give it a stir, then turn off the heat. Drain the soba noodles, then toss these oils through:
To serve, put a nest of noodles into each bowl and ladle over the tofu and vegetable soup.