As a vegetarian, there are some things that are tricky to find good substitutes for. One of those, for me, is noodle soup/ramen. The broth in restaurants is often made with meat or bones, so I was super excited to make something at home that I knew would be healthy, delicious and meat free (even vegan!)
Welcome to my super vegan udon noodle soup w/ chilli lime roasted tofu, broth, ginger, garlic, chilli, lime, kale and mushrooms. Ta da! As the final days of 2014 continue to pass at an alarming pace, I’ve become increasingly time poor and lazy.
With new years around the corner, holiday Bec is in full swing, and finding the motivation and time to cook is difficult. If you’re feeling a little like me this December, this is the recipe for you.
I picked the spring onion from my garden which was SO COOL!!! I finally have produce I can harvest. If you’re not into wastage you can re-plant your spring onion stems/roots once you’ve used them all – thats is what I did below and they shot up so fast!
This tasty soup is a light and nutritious meal which can help break up those heavy Christmas feasts. It only took me 20 minutes to get the broth ready to go, and the crispy tofu really made it.
Make sure you pick a green that can cook when the boiling broth is poured over just before serving. I did choose kale but I pre steamed it so it wasn’t as tough… that kale. You wouldn’t want to meet it down a dark alley (sorry.. dad joke).
This recipe is a great idea to bookmark for when you are sick of Christmas food and need some nourishing, wholesome and comforting feeds. Chicken noodle soup, move outta the way!!! Tofu Udon is here.
What’s your favourite soup or comfort meal?
Bec x
- 1L boiling water
- 3 tbsp vegetable stock (or ratio according to stock instructions)
- 1 tbsp ground ginger
- 2 cloves crushed garlic
- 2 tbsp soy sauce
- 300gms firm tofu, cubed and dried with paper towel
- juice of 1 lime + 1/2 lime zest
- 2 tbsp chilli flakes
- 1 teaspoon garlic powder
- olive oil
- salt and pepper
- greens of your choice
- udon noodles
- spring onion to garnish
- lime to garnish
- extra chilli if desired
- Preheat oven to 180 deg cel (356 deg f)
- Coat cubed tofu in olive oil, lime juice, lime zest, dried chilli, garlic powder, and salt and pepper and place in oven.
- Whilst tofu is roasting, start your noodle broth. Boil 2L of water.
- Once water is boiling, cook your udon noodles as per packet instructions in the boiling water.
- Once noodles cooked (about 6-7minutes) - remove noodles with tongs into a strainer. DO NOT LOOSE THE WATER - YOU NEED THIS!
- In the remaining water add your stock, ground ginger, soy sauce, crushed garlic, salt and pepper and simmer for 5 minutes. Make sure it's enough for 2 people. If not, add more.
- Remove the tofu, coat in extra oil, turn and place back in oven for a further 5-8 minutes.
- If you need to pre cook your greens, do this now.
- Once tofu is extra crispy, remove from oven.
- In your bowl, add the noodles and greens. Pour the broth over the noodles being careful of course.
- Once bowls are fill with noodles, broth and greens you can top with the tofu, spring onion, extra chili and lime. Enjoy!
- Spinach or bok choy will be fine to cook in the bowl with broth. I had to pre-steam mine because I chose kale.
