Welcome back to SOUP SEASON, the series where I show you how to make the best soups in town.
For EPISODE 8, I’ve made you my PEANUT BUTTER RAMEN - a warming bowl of noodle soup, perfect for fighting the cold + chills this winter.
The broth is taken to the next level with peanut butter, tahini + miso paste, then topped with sticky glazed tofu, tenderstem broccoli, pak choi + chilli oil - this soup is an absolute saviour.
I’ve written the full recipe out below - enjoy + let me know if you give it a go 👇
INGREDIENTS
FOR THE BROTH
1 tbsp sesame oil
1 knob of ginger
5 garlic cloves
1 bunch spring onions
1 tsp chilli oil / red chilli
1 tsp turmeric
1 tbsp soy sauce
1 tsp miso paste
1 tbsppeanut butter
1 tbsp tahini
1-1.5l vegetable stock (with 1 stock cube)
200ml (1/2 tin) coconut milk
1 lime
Sugar
Salt
Pepper
FOR THE TOFU TOPPING
Large block firm tofu
100g cornflour
2 tbsp sesame oil
Optional glaze: 1 tbsp each garlic + ginger powder, 1 tbsp soy sauce, 1 tsp each miso + peanut butter, 1-2 tbsp water.
TO SERVE
4 servings of rice noodles
Broccoli
Pak Choi
Toasted sesame seeds
Spring onion greens
Chilli oil
Fresh coriander
Lime
Method :
1. Mince the garlic, ginger & chilli, then fry in 2tbsp sesame oil until fragrant.
2. Mix the veg stock with the miso, tahini + peanut butter, then add with the coconut milk
3. Season with 1tbsp soy sauce, 1tsp turmeric, black pepper & 1tbsp sugar. Simmer for 15-20 mins - then season with lime juice.
4. To make the tofu glaze, mix 1tsp garlic + ginger powder, 1tsp soy sauce, 1tsp peanut butter. Add a splash of water to loosen.
5. Cut the tofu into 1cm thick slice, coat in seasoned cornflour & fry in 2tbsp sesame oil until crispy. Add tofu to glaze & coat well.
6. Cook the noodles + veg, slice spring onion & toast sesame seeds.
7. Bowl up - noodles, broth, tofu, veg, garnishes & enjoy!
