Today’s recipe fits in well with today’s theme of “your easy cook meal”. Last year there was a similar prompt of “quick, easy and delicious” for which I made these zucchini and sweet potato fritters with sumac yoghurt. This time I’m sharing an Asian inspired soup that is (in my opinion) equally quick, easy and delicious.
I always have various ingredients on hand to make a noodle soup of this nature, and it’s great as it’s a really flexible meal. You can easily mix up some of the flavours with different sauces and spices, and use whatever veggies you have – depending on how I’m feeling and what I’ve got I might use broccoli, cabbage, capsicum, spinach or bean sprouts. A squeeze of fresh lime never goes astray either. But the point is, it’s a satisfying meal that can be whipped up fairly quickly and without too much stress.
2 tsp sesame oil
4 button mushrooms, sliced (approx 1 cup)
3 cloves garlic, minced
1 Tbsp ginger, minced
2 birds eye chillis, minced (or less, according to your taste)
3 cups veggie stock
200g firm tofu, sliced into small rectangles
3 Tbsp soy sauce
1 Tbsp mirin
2 instant noodle cakes (approx 150g)
1 carrot, sliced with julienne peeler
2 small bunches bok choy, ends removed
Black sesame seeds
Garlic chilli sauce
Heat 1 teaspoon of the sesame oil in a pan over medium high heat and add tofu. Cook until golden brown on most sides, approx 10 minutes. Turn off heat, and pour 1 tablespoon of the soy sauce over. Set aside.
While this is happening, heat the other teaspoon of sesame oil in a decent sized pot over medium heat. Add mushrooms and saute for approx 1 minute. Add garlic, ginger and chilli and saute for another 30 seconds, being careful not to let them stick. Add vegetable stock, the other 2 tablespoons of soy sauce and mirin, and bring to a boil. Turn down and allow to simmer for 5-10 minutes. Prepare other veggies and garnishes while waiting.
Add noodle cakes and cook according to packet, until tender. Turn off heat and add bok choy to the pot, covering with a lid to allow to steam slightly.
Divide noodles and bok choy between two bowls and pour over liquid. Add tofu, carrot and desired garnishes.