What you'll need to make 2 big hearty bowls of the stuff:
- 1 block of regular firm tofu, drained, dried and chopped into chunks
- 2 bell peppers (any colour), cut into strips
- 1 onion, cut into strips
- 2 carrots, cut into strips
- 4-5 handfuls of bean sprouts
- 500g/half a bag of spinach, kale or chard, chopped
- 2 spring onions, finely chopped
- 1/2 can of bamboo shoots
- 1 thumb-sized piece of ginger, peeled and finely chopped or grated,
- 2 tbsps of miso paste
- 2 tbsps of soy sauce
- 1 tbsp of olive oil
- 1/2 tsp of sesame oil
- 1L of vegetable stock
- 2 handfuls of noodles (I used Udon, but you can use rice, wheat, whatever)
1. Preheat your over to 200C. Place the tofu in a greased oven dish and bake for 15-20 minutes on one side then flip and do the same on the other side, or until the tofu is golden brown and crispy on the outside. Alternatively, you can fry your tofu until golden brown on all sides and then set it aside.
2. Add the olive oil and sesame oil to a large pan. Next add the ginger, peppers, onion and carrots along with the stock, miso paste and soy sauce and turn the hob onto a medium heat. Simmer for 10 minutes then add everything else except the noodles and spring onions. Simmer for another 10 minutes.
3. Meanwhile, in a separate pan, cook the noodles according to packet instructions until they are almost done but not quite. Drain them and add them to the soup.
4. Taste the broth and adjust the quantity of stock/seasoning (i.e. add more water, miso paste, salt or soy sauce if you feel it needs it).
5. Serve into bowls and garnish with the chopped spring onions.
Enjoy!