Crispy Tofu & Shiitake Noodle Soup

A warming and aromatic soup with earthy shiitake mushrooms and crispy tofu, ideal for chilly days or when you're in the mood for something warm to eat.

Ingredients:

• 200g firm tofu, drained and pressed
• 100g shiitake mushrooms, sliced
• 150g noodles of choice
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon ginger, grated
• 1 teaspoon chili flakes optional
• 2 green onions, chopped
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

Cut tofu into small cubes and toss with cornstarch until evenly coated

Place tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown

In a pot, heat vegetable oil over medium heat

Add garlic, ginger, and chili flakes if using

Saut until fragrant

Add sliced mushrooms and onions, cook until softened

Pour in vegetable broth and bring to a simmer

Stir in soy sauce and sesame oil

Season with salt and pepper to taste

Cook noodles according to package instructions, then drain and add to the soup

Divide soup among bowls, then top with crispy tofu cubes and chopped green onions

Serve hot and enjoy!