Around New England, it certainly doesn't feel like Spring quite yet. Skies are consistently grey and temperatures haven't climbed above the low 50s for a while now. I always forget how late things warm up around here - most locals will tell you that you can't call it Spring until at least early May.
So - noodle soup.
This soup tasted SO GOOD for dinner last night because, in full disclosure, I had totally overdone it on the Easter candy and because it feels more like winter now than it did in December.
Save this recipe for a time when you feel like you've overdone the sugar and you're in need of warmth - I promise it'll turn things around!
Miso Noodle Soup with Tofu & Bok Choy
- organic sunflower oil
- one 14-oz block of extra firm tofu, drained and patted dry with a paper towel, chopped into large chunks
- 3 tbsp white miso paste
- 3 tbsp Bragg's liquid aminos or tamari
- 2 tsp toasted sesame oil
- 2-3 garlic cloves, thinly sliced
- 1-inch piece of ginger root, peeled and finely chopped
- 3 scallions, thinly sliced
- 2 heads of bok choy, stems and leaves sliced
- 1 package of wide brown rice noodles
- In a large skillet, heat a couple of drops of the oil, then add the tofu. Cook at a medium-high heat until one side of each piece starts to brown (about 5 minutes), then flip over and continue cooking until the other sides have browned slightly. Remove from the pan and leave to cool on a plate lined with paper towel.
- Meanwhile, fill a large pot about 3/4 of the way up with water and bring to a boil. While it's heating up, add the miso paste, garlic, ginger, scallions, Bragg's/tamari, and sesame oil. Stir the miso paste until it's dissolved.
- Once boiling, add the rice noodles and bok choy. Add more water if necessary to cover everything in the pot. Cook for 4-5 minutes (or according to the noodles' cooking directions).
- Serve in large bowls and distribute the tofu evenly in each bowl. Add more Bragg's/tamari for taste if necessary.
- You are welcome to substitute udon or other noodles in place of the rice noodles. Just read directions for cooking times.
- Shrimp or chicken can be substituted for tofu if you prefer.
- Shiitake mushrooms would also be great in this soup!