Coconut Curry-Miso Veggie Soup with Noodles and Crispy Tofu
I’m still firmly in soup mode with springtime and it’s cold nights and often gray days. What soothes the soul better than soup sometimes? Well, this is one I have been making again and again without getting bored because it’s so adaptable and delicious. Feel free to use the veggies you enjoy and have on hand, as well as the noodles you prefer. I just suggested the ones we used. The star, really, is the rich, flavorful broth that makes everything it covers taste like a creamy, umami-rich dream come true. Adding some crispy tofu, soft noodles and your favorite veggies and seasonings will be just the icing on the cake – or is it crouton on the soup? In any case, please enjoy and have fun! Soups are very forgiving.
I know this looks like a lot but I promise you, it’s well worth the little effort. First, make your tofu and noodles. Then it will come together in a snap.
Crispy tofu (see notes)
14-ounces super firm tofu or pressed firm tofu
2 tablespoons tamari or soy sauce
1 tablespoon rice vinegar
2 teaspoons crushed garlic
1 teaspoon toasted sesame oil
2 tablespoons cornstarch
8-ounces noodles, Asian noodles preferably (like rice noodles), prepared (see recipe note)
Soup
2 teaspoons toasted sesame oil
1 shallot, sliced
1 tablespoon minced garlic
3 - 5 cups your favorite veggies (I used broccoli as well as a cabbage and carrot blend), sliced for soup
2 tablespoons tamari
Broth
8 cups water or miso broth
3 tablespoons miso paste (use what you like, I used white miso)
1 can full-fat coconut milk (lite will make a less rich soup but, again, you do you!)
2 teaspoons (or to taste) vegan red curry paste
2 teaspoons curry powder
1 teaspoon toasted sesame oil
Preheat your airfryer to 370 degrees. Brush your air-fryer sheet with a little oil to prevent sticking. (You can also bake on a cooking sheet in the oven at 400 degrees for about ten minutes, tossing with a spatula in the middle.)
In a large bowl, toss the tofu with the tamari or soy sauce, rice vinegar, garlic and sesame oil. Drain of excess marinade (you can reserve this for a future use or in the soup broth) and gently toss the tofu with the cornstarch to coat. Air-fry at 370 degrees for five minutes, then stir and cook for another five minutes, until uniformly crispy. Set aside.
Prepare your noodles (see recipe notes below).
Heat the two teaspoons of sesame oil over medium heat for a minute, then add the shallot, garlic and veggies, sautéing the soup ingredients for five or six minutes.
Blend the broth in a blender until smooth.
Add the broth to the soup pot with the vegetables and the prepared noodles. Taste and adjust seasonings, adding more tamari or vinegar as you like. Stir and warm together until the noodles and vegetables are warmed and ready.
Ladle out and add some tofu to the top of each bowl. Serve warm with more seasonings, like sesame chili sauce, lime wedges or fresh, chopped coriander, on the side.
Notes:
Tofu - I recommend cooking this separately from the soup because if it’s all cooked together, it will lose its crispy coating. Just add the crispy at the end, but if you want the tofu to be warm, you can also keep it warm in the oven or a sauté pan.
Noodles - I like to use wide Asian rice noodles in my soup but you do you. I have also found that since they will also be cooking a bit in the broth, al dente is more than fine so I usually just soak them in very hot water while I am preparing the rest of the soup.
I’m still firmly in soup mode with springtime and it’s cold nights and often gray days. What soothes the soul better than soup sometimes? Well, this is one I have been making again and again without getting bored because it’s so adaptable and delicious. Feel free to use the veggies you enjoy and have on hand, as well as the noodles you prefer. I just suggested the ones we used. The star, really, is the rich, flavorful broth that makes everything it covers taste like a creamy, umami-rich dream come true. Adding some crispy tofu, soft noodles and your favorite veggies and seasonings will be just the icing on the cake – or is it crouton on the soup? In any case, please enjoy and have fun! Soups are very forgiving.
I know this looks like a lot but I promise you, it’s well worth the little effort. First, make your tofu and noodles. Then it will come together in a snap.
Crispy tofu (see notes)
14-ounces super firm tofu or pressed firm tofu
2 tablespoons tamari or soy sauce
1 tablespoon rice vinegar
2 teaspoons crushed garlic
1 teaspoon toasted sesame oil
2 tablespoons cornstarch
8-ounces noodles, Asian noodles preferably (like rice noodles), prepared (see recipe note)
Soup
2 teaspoons toasted sesame oil
1 shallot, sliced
1 tablespoon minced garlic
3 - 5 cups your favorite veggies (I used broccoli as well as a cabbage and carrot blend), sliced for soup
2 tablespoons tamari
Broth
8 cups water or miso broth
3 tablespoons miso paste (use what you like, I used white miso)
1 can full-fat coconut milk (lite will make a less rich soup but, again, you do you!)
2 teaspoons (or to taste) vegan red curry paste
2 teaspoons curry powder
1 teaspoon toasted sesame oil
Preheat your airfryer to 370 degrees. Brush your air-fryer sheet with a little oil to prevent sticking. (You can also bake on a cooking sheet in the oven at 400 degrees for about ten minutes, tossing with a spatula in the middle.)
In a large bowl, toss the tofu with the tamari or soy sauce, rice vinegar, garlic and sesame oil. Drain of excess marinade (you can reserve this for a future use or in the soup broth) and gently toss the tofu with the cornstarch to coat. Air-fry at 370 degrees for five minutes, then stir and cook for another five minutes, until uniformly crispy. Set aside.
Prepare your noodles (see recipe notes below).
Heat the two teaspoons of sesame oil over medium heat for a minute, then add the shallot, garlic and veggies, sautéing the soup ingredients for five or six minutes.
Blend the broth in a blender until smooth.
Add the broth to the soup pot with the vegetables and the prepared noodles. Taste and adjust seasonings, adding more tamari or vinegar as you like. Stir and warm together until the noodles and vegetables are warmed and ready.
Ladle out and add some tofu to the top of each bowl. Serve warm with more seasonings, like sesame chili sauce, lime wedges or fresh, chopped coriander, on the side.
Notes:
Tofu - I recommend cooking this separately from the soup because if it’s all cooked together, it will lose its crispy coating. Just add the crispy at the end, but if you want the tofu to be warm, you can also keep it warm in the oven or a sauté pan.
Noodles - I like to use wide Asian rice noodles in my soup but you do you. I have also found that since they will also be cooking a bit in the broth, al dente is more than fine so I usually just soak them in very hot water while I am preparing the rest of the soup.
Vegan, Recipe,Soup, Curry, Coconut, Noodle, Tofu, Vegetables, Veggies, Savory