February 5, 2014 - Written by: Ilona-Jade Errington

Mmm, Noodle Soup

With Chinese New Year celebrations lighting up London this weekend I felt inspired to try my hand at some Asian cuisine and make a noodle soup. And having tried, and failed, at making tofu on many an occasion I though it was the perfect opportunity to give it another go. So, as hundreds and thousands of people descended on the West End I set about preparing, having learnt the hard way that silken tofu is best when pressed and marinated. To round off the meal I decided to add an old favourite: crispy seaweed, which can actually be made from British greens or curly kale! The result: Spicy noodle soup topped with Hoi Sin tofu and a side of seaweed – yum!

THE RECIPE

Useful Info

This recipe is:

Vegetarian

Dairy-Free

Ingredients (Serves 4)

200g Curly Kale or British Greens
350g Silken Tofu
Hoi Sin Sauce
Sesame Seeds, handful
Chilli Flakes
Some good heavy books (seriously)
3 Spring Onion, finely chopped (save the greens for garnish)
Large (3×3 inch) Chunk of Ginger, thinly sliced
2 Cloves of Garlic
1 Chilli, finely chopped
1.5 litres of vegetable stock
2 Pak Choi, quartered
200g Mangetout, whole
3 Nests Medium Egg Noodles
Coriander, handful roughly chopped
Light Soy Sauce
Sesame Oil
Salt and Pepper

Method

Preparation is key, especially with this recipe. I find that preparing the tofu and the seaweed the night before or morning of cooking gives the best results.

In advance:

Wash and drain the kale / greens, remove large stalks and shred in to half centimetre pieces.
Place on kitchen roll and air dry.
Drain the tofu and wrap in kitchen roll.
Place between two chopping boards and weight with some heavy books for 15-20 minutes, replacing the kitchen roll as required.
When the tofu feels firm cut in to half-inch slices and marinade in a healthy dollop of hoi sin sauce, soy sauce and chilli flakes.

Some time later:

Preheat the oven to 160 degrees Celsius / gas mark 3.
Place the kale / greens in an oven dish lined with baking parchment and dry out in the over for 20-30minutes, turning frequently.
Fry the spring onion, ginger garlic and chilli in sesame oil for 2-3 minutes, then add the vegetable stock, mangetout and pak choi.
Simmer for a few minutes, stirring regularly and add the noodles.
Add soy sauce, salt and pepper to taste and stir in most of the coriander.
Coat a separate pain in sesame oil and fry the marinated tofu on a medium heat, turning carefully.
When golden and crispy add a handful of sesame seeds and stir for a further 1-2 minutes.
In a separate pan fry the dried out kale / greens in a little sesame oil and salt for 3-4 minutes on medium heat, stirring frequently.
Serve the broth with Tofu on top, seaweed on the side and garnish with the remaining coriander and green spring onion.