Winter months means all the cozy flavorful recipes and what is cozier and as flavorful as a noodle bowl. Veggie noodles that are cooked in a ginger miso broth so that it soaks in this insane flavor! The noodles is topped with dumplings and crispy tofu and chili crunch which just brings the entire dish together. This recipe is Vegan as long as you use Vegan noodles and dumplings. The Thai basil and the subtle flavor the miso just pairs so well together. This noodle bowl is so delicious youāll want to slurp all the goodness. This is a must try recipe for when it cold out and you need some comfort food. Also if youāre ever not feeling well, ask someone to make this for you. It will make you feel so good !! This recipe has many parts but its easy to make and you can substitute it with some store bought ingredients as well.
Happy Cooking!
Full Recipe with tips and notes:
ADD ME ON:
Instagram:
Website:
Pinterest:
Facebook:
………………………………………………………………………………………………………………………..
Servings:Ā 3-4 servings
Prep Time: 20 mins
Cooking Time: 20-40 mins
Total Time: 1 hour
Ingredients:Ā
Tofu:
6-8oz firm/extra firm tofuĀ
1/2 tbsp corn starchĀ
1/2 tsp sriracha
1 tsp chili flakes
1/2-1 tsp salt
Miso Broth: You can use store-bought, check notes
4 cups Veg stock
2 cup water
1.5 tsp Sesame oil
1 tbsp MisoĀ
1 tsp Msg
1/4 tsp White pepper
1/2 tsp VinegarĀ
2 inch crushed fresh Ginger
1/8th tsp SugarĀ
1/2-1 tsp Salt
1 tsp sriracha
Noodles:
1 tbsp sesame oil
6-7 Thai basil leaves, julienne
2/3 cup Carrots in thin slices
3/4 cup finely chopped MushroomsĀ
5-6 cloves thinly sliced Garlic
2-3 ScallionsĀ chopped
8-12 oz thin noodles of your choice, I used chowein noodles
Salt and pepper to taste
Assembly:
12-16 Veg Dumplings of your choice, check notes to make your own
Greens of Scallions finely chopped
1/3 cup CucumbersĀ chopped
Chili crunch/chili oil of your choice to drizzle over it
Directions:Ā
Tofu: Press and Cut tofu in strips, the size of your choice. Check notes for pressing tofu.
In a bowl add tofu, corn starch, salt, chili peppers, sriracha. Toss it together and cook it.
You can bake, air fry or pan fry it. For Baking and Air frying cook the tofu at 370F in a preheated oven/air fryer for 8-12 mins, tossing it mid way.
Miso Broth: In a sauce pan, add water and vegetable stock. Keep the pan on medium heat, and add miso paste, msg, salt, sriracha, white pepper, sesame oil and sugar. Stir everything till it all dissolves (except for the ginger) and let it simmer for 8-10 mins. The broth is ready.
Noodles: In a pan add 1 tbsp sesame oil on Low-medium heat and add garlic. Cook it for 3-4 mins till it starts getting fragrant. Add mushrooms and cook it for 4-5 mins till it starts releasing water. Add spring onions, Thai basil and carrots and cook it for 1-2 mins.
Add 4-5 cups of the miso broth and mix it in. If you use store-bought miso broth you may need to dilute it with water based on your taste.
Add noodles and mix. Cover the pan and let it cook for 6-8 mins or as the noodle package says. Be sure to stir the noodles in between and ensure that they cook evenly.
Once the noodles are cooked through, toss the noodles well, they should be semi dry(the broth should have cooked off). Season as needed. The noodles are ready.
When the noodles are cooking, cook the dumplings. You can steam or pan fry them.
Assemble: In a bowl layer the noodles as the base. Top it with dumplings and cooked tofu, I like to place it on the sides. Garnish with cucumbers and the greens of scallions, I like to place it in the centre. Drizzle with chili crunch/chili oil over the dumplings, tofu noodles.
Serve immediately and enjoy! I love eating it by mixing in the chili crunch with noodles and having it.