Turmeric Tofu Noodles by Mary McCartney

"Here's a soothing, comforting meal in a bowl that's perfect for a nutritious weeknight dinner. It is so satisfying, gets devoured within minutes and is appreciated by all ages. I add sriracha to mine for a little extra chilli kick." - Mary McCartney

  • Preparation Time30 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

Tofu Croutons

One 10-ounce package (about 330 grams) firm tofu, dried of moisture on a clean kitchen towel and cut into bite-sized pieces
1 tablespoon brown rice miso
1 tablespoon toasted sesame oil
1 teaspoon ground turmeric

Soup

1 tablespoon toasted sesame oil
2 tablespoons peeled and finely grated fresh ginger
2 tablespoons tamari or soy sauce
4 ounces mushrooms, brushed of any dirt and thinly sliced (Mary uses half button mushrooms and half oyster mushrooms)
2 medium cloves garlic, finely chopped
1 tablespoon finely chopped cilantro stems
1 1/2 pounds (about 600 grams) pak choi (bok choy), rinsed, each leaf sliced in half lengthwise

Broth

4 cups boiling hot water
3 tablespoons brown rice miso
Four 5.3-ounce packages cooked udon noodles or gluten-free soba buckwheat noodles

Topping

2 tablespoons roughly chopped fresh cilantro
2 scallions, green and white parts, thinly sliced
1 or 2 red chilies (for desired heat), deseeded and finely chopped
Hot sauce, such as sriracha, for serving, optional
1 lime, cut into wedges, for serving

For the tofu croutons: 

Preheat the oven to 400 degrees F (200 degrees C).

Place the tofu in a bowl and add the miso, sesame oil and turmeric. Gently mix to coat.

Spread evenly onto a baking sheet and bake until they are firm and starting to crisp on the edges, about 20 minutes. Set aside.

 

For the soup: 

Heat the sesame oil in a large high-sided sauté pan or wok and sauté the ginger, tamari, mushrooms, and garlic until the flavours infuse and heat together, about 4 minutes (do not let them burn).

Add the cilantro and bok choy and sauté until just wilted, 1 to 2 minutes.

 

For the broth: 

Add the water and miso to a heatproof pitcher or liquid measuring cup and stir until dissolved.

Add the noodles to the pan with the sautéed vegetables, then pour over the broth and gently mix it all together. Turn off the heat. Divide the soup between 4 bowls.

For the topping: Top each bowl with a quarter of the baked tofu pieces. Then sprinkle over the cilantro, scallions, chiles if using, a drizzle of hot sauce and a squeeze of lime.

Eat while it is nice and hot.