Asian Noodle Broth with Tofu
Serves: 4
Time: approx 40 mins
This is a very simple but very delicious clean dinner. If you are someone that makes your own bone broth then you can go deluxe and use some instead of bought stock but for convenience, I use store bought.
Leftovers
This is great the next day if you have access to a microwave, it’s not that tasty as a cold option.
What you'll need
250g rice noodle Pad Thai style
1 packet of silken tofu
2 litres of chicken broth
¼ bunch of coriander
2 birds eye chillies
1 packet of fresh shiitake mushrooms
1 bunch of bok choy
1 packet of bean shoots
small piece of ginger
2 cloves of garlic
1 brown onion
From the Pantry
2 tablespoon of fish sauce
1 tablespoon coconut oil
1 teaspoon of tamari or gluten-free soy
½ a cup of water
Broth or Stock?
You can use stock but it’s worth spending a couple of dollars more for the quality in flavour that you get from a bone broth.
Bean Shoots
I always struggle to use the whole packet. I hate that they turn slimy so quickly - so you can use these up by either adding to an omlete or tossing through in salads.
Prepare
Soak Noodles
Empty your packet of noodles into a large bowl, completely cover with boiling water then leave to soften.
Make Broth
Peel and finely slice onion, garlic and ginger.
Heat a large pot with 1 tablespoon of coconut oil and saute the onion, garlic and ginger till soft.
Add your chicken broth to the pot.
Chop fresh shiitake mushrooms into thin slices and add to the broth along with ½ a cup of water, fish sauce and tamari.
Bring to the boil, then turn down to a low simmer.
Wash the coriander and pick leaves off, set aside for garnish. Add the roots to the pot along with 1 red chilli.
Prep Bok Choy
Cut your bok choy in half and wash in a bowl of cold water.
Plate it Pretty
Strain noodles and separate into 4 serves. 2 for dinner and 2 into containers for lunch.
Slice your silken tofu into 12 piece’s and place 4 in your bowl at about 3 o’clock beside the noodles, and the rest for lunches.
Bring your broth back up to the boil and check the seasoning. Remove the coriander root then drop the bok choy into the broth and cook for 1 minute.
Carefully pour your hot broth over the two meals which you are planning to eat for dinner. Avoid pouring it directly onto the tofu as it will break. Save some broth for tomorrow’s lunch.
Top with bean shoots, coriander and sprinkle with freshly chopped chilli.
Enjoy!
Lunch tomorrow
I find it works best to keep the noodles and broth separate and then reheat your broth until it is boiling, either in a pot or in a microwave when you are ready to eat, then pour over your noodles.