Miso soba noodle soup with chilli salt tofu
This nourishing soup is like a warm hug and just what you need with the cooler weather. Firm tofu is a rich source of complete protein, while the broccolini and Asian greens are packed with dietary fibre disease fighting antioxidants. If not a tofu fan, swap for shredded cooked chicken breast (and skip step 2 of recipe).
Ingredients
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2 tsp sesame oil
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1 onion, thinly sliced
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3cm piece ginger, peeled, thinly sliced
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750 (5 cups) home-made or salt-reduced vegetable stock
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1 tbs mirin
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1 tbs salt-reduced soy sauce
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350g firm tofu, drained
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2 tbs plain flour
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½ tsp dried chilli flakes, plus extra to serve
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180g dried soba noodles
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2 tbs miso paste (I used red miso)
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1 bunch broccolini, trimmed, halved
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4 cups chopped Asian greens (I used gai laan and bok choy)
Method
1 Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 3-4 minutes or until softened. Add stock, 500ml (2 cup) water, the ginger, soy and mirin and bring to the boil. Reduce the heat to low and simmer, partially covered, for 5 minutes.
2 Meanwhile, place flour and chilli flakes on a large plate. Season well with sea salt and black pepper. Toss tofu in flour mixture to evenly coat. Lightly spray with oil. Air-fry (on air fryer setting – 200°C) for 6-7 minutes or until golden and crisp (see tip).
3 Meanwhile, cook noodles in a large saucepan of boiling water until al dente. Drain and divide between serving bowls.
4 Whisk miso paste into stock mixture. Add broccolini and Asian greens and simmer for 1-2 minutes then remove from heat. Ladle hot soup over noodles and top with crispy tofu. Sprinkle with fresh or dried chilli flakes if desired.
Tips/hints
If you don’t have an air-fryer, pan fry tofu in a non-stick frying pan until golden.
