This spicy noodle soup is gluten free, vegan, and ready in less than 30 minutes. Not only does it come together quickly, it is also very easy to make, even with the homemade broth. The shelf-stable silken tofu is ready to use right out of its box. The asian-inspired flavors of the soup are bold and warming with garlic, ginger, and miso and the mushrooms add an abundance of umami flavor. Each bowl is a wholesome vegan meal with a good source of complete protein from the Mori-Nu Silken Tofu Extra Firm.
What is the Difference Between Mori-Nu Silken Tofu and Regular Tofu?
Mori-Nu Silken Tofu is smooth and creamy. Unlike cotton/momen tofu, which is usually known as “regular” tofu, it touts a uniform silken consistency. The main difference between Mori-Nu Silken Tofu and other tofu is the way it is made. This silken tofu forms inside its box with no preservatives, resulting in a velvety texture. It is fabulous in recipes like dressings, sauces, desserts, dips, smoothies, appetizers, and this delightful noodle soup.
Tips For Making this Spicy Noodle Soup and Handling Silken Tofu
- Make sure to add every ingredient! Since we are making a quick broth from scratch, each ingredient is responsible for adding a different layer of complexity in the flavor.
- Add your noodles to the soup immediately prior to serving, otherwise they will get mushy!
- Make sure to mix your miso paste with water before adding to the broth to prevent any chunks.
- Carefully cut the packaging of your Mori-Nu Silken Tofu and turn upside down on top of a cutting board to let it gently slide out of the box. Use a sharp knife to first cut in half lengthwise, and then make 1″ cubes.
- Optional add-ins: Sesame seeds, cilantro, extra chili sauce, edamame.
What You Need to Make this Spicy Noodle Soup:
- Mori-Nu Silken Tofu Extra-Firm
- Filtered Water
- Rice Vinegar
- Maple Syrup
- White Miso Paste
- Cremini or Button Mushrooms
- Rice Noodles
- Dried Chilis
- Green Onions
- Salt and Pepper
- Sesame Oil
- Chili Garlic Sauce or Sriracha
- 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
- 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.