Tofu Miso Noodles
We try to eat vegan food as much as possible in our house, it is generally good for you and helps keep the cholesterol levels down by cutting your meat consumption. As well as the health benefits of vegan food, it is also environmentally friendly to eat less meat. The reason for this is that animals, cattle in particular are a huge source of greenhouse gases, dwarfing even the transport sector, so eating less meat is one of the fastest ways to reduce your carbon footprint. This dish is so tasty, and even better, there is absolutely nothing to feel guilty about!
1 red onion, finely chopped
1 tablespoon sesame oil
2 handfuls of dried porcini mushrooms (or any dried mushroom)
1 thumb sized piece of ginger, peeled and finely chopped
2 tablespoons miso paste
1 litre of vegetable stock
300g fresh button mushrooms, thinly sliced
Couple of handfuls of radishes, thinly sliced
Splash of white wine vinegar
400g firm tofu (don't use silken)
100g Kale (or Cavolo Nero works well too)
300g Rice Vermicelli Noodles
2 tablespoons soy sauce
Prep Time: 20 minutes
Cooking Time: 40 minutes
Serves: 6 People
Instructions
Put the porcini mushrooms in a bowl and cover with boiling water and leave to soak.
Heat a large heavy bottomed pot on a medium heat and add the sesame oil.
Add the onions and fry until starting to brown, about 4 - 5 minutes.
Add the ginger, stir and fry for 30 seconds.
Chop up the soaked porcini mushrooms and add to the pan along with the soaking water.
Add the stock and miso paste and give it a good stir.
Simmer for about 20 minutes with the lid on.
Add the mushrooms, kale and tofu and cook for about 5 minutes.
Add the noodles and cook until ready to eat, the noodles should soak up most of the liquid, but if not don't worry, it is fine if it turns out more of a miso soup!
In a bowl add a splash of vinegar and a pinch of salt to the radishes for a ready to eat pickle.
Serve up the noodles and add the pickled radish as a garnish.
Enjoy!
