Hey there, fellow food adventurers! Are you ready to twirl your way into a bowl of pure deliciousness? I'm talking about vegan noodles with miso mince – a dish so good, it might just make you do a little happy dance in your kitchen!
Now, I know what you might be thinking: "Tofu? Miso? Sounds... healthy." And yes, my friends, it is! But don't let the health halo fool you, this recipe is bursting with so much flavour that you will be begging for seconds.
The Secret to the Miso Magic:
This isn't your average noodle dish. We're talking about a symphony of tastes and textures, starting with:
- Aromatic Awesomeness: Spring onions, fresh ginger, and garlic – a holy trinity that will make your kitchen smell like an Asian food market.
- Smoked Tofu Stars: We're not using any old tofu here, oh no. Smoked tofu is the MVP, adding a lovely depth of flavour that makes all the difference. Don't have smoked? No worries, a dash of liquid smoke or smoked paprika will do the trick.
- Shiitake Flavor Bombs: Dried shiitake mushrooms are the secret weapon! Rehydrated and minced, they infuse the dish with a rich, earthy taste. Use the soaking water as a flavour-packed stock – it's all about maximizing flavour.
- Miso Mania: Red miso paste brings a salty, umami punch that perfectly complements the other ingredients. We use it here for flavor rather than health benefits
- A Touch of Heat: Chilli paste, be it gochujang or sriracha, is a wonderful addition to dial up the spice. Use what you love or what you have in the cupboard
- Veggie Power: Plenty of tenderstem broccoli to keep things nutritious and colourful. Steamed or stir-fried, it's a veggie delight.
- Noodle Nirvana: Pre-cooked ramen noodles are the go-to for a quick meal, but you could use any noodles you love, of course.
Let's Get Cooking!
Ready to create some noodle magic? Here's the lowdown:
- Rehydrate & Prep: Soak those dried shiitakes in hot water until they plump up. Chop the aromatics, crumble the tofu, and prep the broccoli.
- Stir-fry Frenzy: Get your wok smoking hot, then toss in the ginger and spring onion segments. Add the minced shiitake and crumbled tofu, and stir-fry until they're golden.
- Miso Infusion: Stir in that miso paste and cook until the excess moisture evaporates.
- Noodle Time: Add your noodles and shiitake stock to the wok. Gently tease them apart with a spatula until they are cooked and perfectly soft.
- Final Flourish: Return the tofu mixture to the wok, add the broccoli, and mix it all together with a generous splash of soy sauce and rice wine vinegar plus a little maple syrup to balance the dish. Serve up and enjoy
The Recipe Rundown:
Yields: 2-3 servings Prep time: 15 minutes Cook time: 10 minutes
Ingredients:
- 4 dried shiitake mushrooms, soaked in 1 cup of water overnight
- 1 tablespoon high smoke point oil
- 15g fresh ginger, finely diced
- 200g tenderstem broccoli, cut into even sized pieces
- 1 clove garlic, grated
- 4 spring onions, white and light green parts sliced, keep the green tops for garnish
- 225g smoked tofu, crumbled
- 1.5 tablespoon red miso paste
- 1 teaspoon chilli paste (optional)
- 400g pre-cooked ramen stir-fry noodles
- 1 tablespoon soy sauce, plus a splash of dark soy sauce (optional)
- 1 teaspoon maple syrup
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil (optional)
Method:
- Soak the dried shiitake mushrooms in hot water overnight, or for at least a few hours.
- Chop the white and light green parts of the spring onions and dice the ginger. Remove the stems from the shiitake and mince the caps. Crumble the tofu.
- Steam or stir-fry the broccoli until it is just tender.
- Dilute the miso paste in a splash of shiitake stock, grate the garlic into it and add the chilli paste if using.
- Heat a wok, add half the oil, then add the spring onions and ginger. Stir-fry for 30 seconds.
- Push the aromatics to one side, add the remaining oil and then the minced shiitake and crumbled tofu. Stir-fry for a couple of minutes.
- Add the sauce and stir-fry until excess moisture evaporates.
- In a small bowl, combine soy sauce, rice vinegar, maple syrup and sesame oil
- Add the noodles to the wok with the remaining shiitake stock and gently tease them apart with a spatula until soft and heated through.
- Season with the sauce, return the tofu mix to the wok, add the broccoli and stir. Serve sprinkled with spring onion tops
Notes:
- If you are using fresh shiitake mushrooms use about 125g and add half a stock cube to the liquid
- If you are using plain tofu, add a little liquid smoke or smoked paprika to give it a smoky flavour
Get Ready to Slurp!
There you have it – a flavourful, nutritious, and easy vegan noodle dish that's perfect for a quick lunch or a satisfying dinner. Serve it with some kimchi on the side, and you've got a meal that will make your taste buds sing.
So go on, grab your chopsticks and get ready to slurp your way to noodle nirvana! Don't forget to tag us on social media with your creations using #HealthyNoodleLove so we can see your own amazing versions!
Happy cooking!