Mushroom Noodle Soup With Pak Choi And Crispy Marmalade Tofu

Bowl of vegan mushroom noodle soup close up.

5 from 1 vote

Mushroom Noodle Soup With Pak Choi And Crispy Marmalade Tofu

This comforting Asian-style mushroom noodle soup with pak choi and crispy marmalade tofu is packed with umami-rich flavours. A light miso broth, tender soba noodles and caramelised chilli tofu transform it into a delicious and satisfying meal. The recipe is easy to make, nourishing and perfect for a midweek dinner.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Japanese

Keyword: marmalade, miso, miso soup, noodles, pak choi, quick, soup, tofu

Servings: people

Calories: 528kcal

Author: Choclette @ Tin and Thyme

Ingredients

1 dried shiitake mushrooms
2 tbsp sunflower oil or other neutral tasting oil
140 g firm tofu pressed (or use extra firm tofu) - cut into 2cm chunks
2 tbsp marmalade fine cut is best
½ red chilli deseeded
125 g soba noodles 2 x 63g bundles
700 ml water
1 thumb size knob root ginger finely sliced into mini matchsticks
2 clove garlic finely sliced into mini matchsticks
2 tsp tamari (affiliate link) or your favourite soy sauce
1 tsp dried seaweed optional (I used a few strands of hijiki)
150 g mushrooms of your choice sliced
1 pak choi or half a Swiss chard - stems and leaves separated
1 tbsp red miso paste or brown
1 tsp toasted sesame oil* (optional)
½ lime juiced
2 spring onions (scallions) sliced
6 sprig coriander leaves (cilantro) chopped

Metric - US Customary

Instructions

Place the shiitake in a small bowl and cover with just boiled water. Leave to soak for at least ten minutes.
1 dried shiitake mushrooms
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Once hot, add the tofu chunks and fry them on one side for 2-3 minutes until golden and crispy. Turn them over and fry another side. Keep going until they're golden and crispy all over - about 12 minutes.
2 tbsp sunflower oil, 140 g firm tofu
Chop the chilli as finely as you can, then add to the crispy tofu along with the marmalade. Stir-fry for 2-3 minutes to coat the tofu completely. It should be almost caramelised with no liquid remaining.
2 tbsp marmalade, ½ red chilli
Whilst the tofu is frying, cook the noodles as per pack instructions. I boiled my soba noodles for six minutes, then drained in a colander and rinsed with cold water to stop the noodles sticking.
125 g soba noodles
Whilst the noodles are cooking, heat the water in a large pan until it's boiling. Add the ginger, garlic, tamari and seaweed if using. Simmer, with the lid on, for a couple of minutes.
700 ml water, 1 thumb size knob root ginger, 2 clove garlic, 2 tsp tamari (affiliate link), 1 tsp dried seaweed
Squeeze any water out of the shiitake, but retain its soaking water. Finely slice the mushroom and add to the pan along with the soaking water - all but the dregs.
Slice the pak choi or Swiss chard stems and add to the broth along with the sliced mushrooms. Simmer for five minutes.
150 g mushrooms of your choice
Slice the greens and add them to the pan. Simmer for a further 2-3 minutes.
Remove from the heat. Take a few spoonfuls of broth and mix it with the miso. As soon as any lumps have disappeared, add it back into the pan. Add the lime juice and toasted sesame oil, if using. Give a good stir.
1 tbsp red miso paste, 1 tsp toasted sesame oil*, ½ lime
Divide the drained noodles between two large bowls. Add the sliced spring onions (scallions), then ladle the hot broth over the top.
2 spring onions (scallions)
Top with the caramelised chilli tofu and scatter with the coriander leaves (cilantro).
6 sprig coriander leaves (cilantro)

Notes

For an easier method, add the noodles directly to the cooking broth at the same time as the mushrooms and pak choi. It's less involved and creates less washing up. But you may get noodles that are either over cooked or not quite cooked enough.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition