Seasonal Recipe
This is such a light, refreshing soup and low-carb too, thanks to the addition of vegetable noodles. You could also use kelp noodles or regular noodles instead.
Ramen Tofu Noodle Bowl Ingredients 1 medium courgette (or use 150g kelp noodles or cooked regular noodles) 1½ tbsp olive oil 450g firm tofu, drained and cut into 2cm cubes 2 spring onions, finely chopped 2 garlic cloves, crushed 600ml vegetable stock 2 pak choi, roughly chopped 150g shiitake mushrooms, sliced 1 tbsp white miso paste 2 tbsp tamari soy sauce Handful of beansprouts To serve 1 tbsp toasted sesame seeds 1 tbsp chopped coriander leaves 1. Use a spiraliser to make long noodles from the courgette; alternatively use a swivel potato peeler to create long strips. Set aside. If using kelp or
Preparation time: 10 minutes Cooking time: 14 minutes Serves 4
regular noodles prepare according to instructions and drain well. 2. Heat 1 tbsp oil in a frying pan and add the tofu. Sauté for 5 minutes over a medium-high heat until the tofu is lightly golden. Remove from the pan and set aside. 3. Heat the remaining oil in a pan and sauté the spring onion and garlic for 1–2 minutes over a medium heat. Pour in the vegetable stock and bring to the boil. Add the pak choi and mushrooms and simmer for 5 minutes until the pak choi has wilted. Stir in the miso paste, tamari soy sauce, beansprouts, tofu and courgette (or other) noodles and stir briefly. Turn off the heat and allow the soup to sit for 1–2 minutes to allow the noodles to soften. 4. Ladle the soup into bowls and scatter over the sesame seeds and coriander to serve.
Nutrition per serving: 176kcal, fat 10.6g (of which saturates 3g), carbohydrates 5.4g (of which sugars 3.7g), protein 14.5g
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