Spicy Noodle Soup with Silken Tofu
A bold and warming asian-inspired noodle soup with velvety silken tofu.
Servings 4 servings
Calories 390kcal
Ingredients
- 11 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
- ⅓ cup tamari
- ¼ cup rice vinegar
- 1 tbsp white miso paste mixed with 1 tbsp warm water
- ¼ cup chili garlic sauce or sriracha
- 2 tbsp maple syrup
- ½ 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
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 70g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2398mg | Potassium: 564mg | Fiber: 3g | Sugar: 12g | Vitamin A: 64IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg
