- Vegetarian
- Vegan
- Dairy-free
- High-protein
Ingredients
Serves: 2
- 2 garlic cloves, minced
- 2cm ginger, finely diced
- 1 red chilli, sliced
- 1L vegetarian stock cube
- 1 tbsp miso
- 2 tbsp soy sauce
- 1 tbsp coconut oil
- 200g firm tofu, cut into chunky cubes
- 40g uncooked wholewheat noodles
- 1 courgette, quartered
- 1 head pak choi, quartered
- 2 spring onions, finely sliced
- 25g radish, finely sliced (optional)
- 1 carrot, shredded
- 25g bean sprouts
- 1 small handful fresh coriander
- 1 lime, quartered
Method
Step 1
In a large, non-stick saucepan, add the garlic, half a red chilli, ginger, miso, stock, and soy. Bring to a gentle simmer, cover and bubble for 5-10mins, until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
Step 2
Meanwhile, add the coconut oil to a non-stick frying pan, over medium heat. Fry the tofu for a few mins on each side, until golden.
Step 3
Prepare the noodles as per packet instructions, but cook for 1min less so they retain a little ‘bite’. Drain and leave in the pan with a little cooking water so they don’t stick together.
Step 4
Add the pak choi to the broth and gently reheat for 1-2mins, until the greens have just wilted.
Step 5
Divide the noodles between two deep bowls, and ladle over the broth and veg. Top with the tofu, beansprouts, carrot, radish, spring onion, the other half of the red chilli, courgette, fresh coriander, and lime juice.
