Ingredients
- 12.3 oz Mori-Nu silken tofu extra-firm, cubed
- 1 tbsp sesame oil
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 3" piece ginger, minced
- 10 cups filtered water
- 1/3 cup tamari
- 1/4 cup rice vinegar
- 1 tbsp white miso paste, mixed with 1 tbsp warm water
- 1/4 cup chili garlic sauce or sriracha
- 2 tbsp maple syrup
- 1/2 tsp salt and black pepper
- 8 oz rice noodles
- 12 oz cremini or button mushrooms, thinly sliced
- 4-5 dried red chilis (optional)
- 2 green onions chopped
Method
- Place a large dutch oven or pot over medium heat. Add sesame oil and swirl to coat. Add in the onion and cook for 3-4 minutes until translucent. Add in ginger and garlic, stirring until fragrant.
- Pour in water, tamari, rice vinegar, miso paste mixture, chili garlic sauce, maple syrup, salt and pepper, and bring to a boil. Reduce heat to medium low and simmer for 10 minutes.
- Meanwhile, cook noodles to al dente according to package instructions in a separate pot. Drain and set aside.
- After 10 minutes of simmering, add the mushrooms and optional dried chilis to the broth. Simmer gently for an additional 5 minutes until mushrooms are tender. Gently stir in tofu cubes.
- To serve, place noodles in large serving bowls and ladle the soup over the noodles. Top with fresh green onions.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
3 Responses