Vegetable Broth with Homemade Noodles and Tofu
Ingredients
- 200 grams of flour
- 1/2 cup of water
- 1/2 teaspoon salt
- 150 grams of tofu
- 1 onion with the skin cut
- 5 spring onions cut
- 1 carrot diced
- 1 carrot sliced into strips
- 1 bunch bok choy blanched
- 150 grams of oyster mushrooms or Shiitake mushrooms
- Garlic with skin on
- 1/2 teaspoon of fresh ginger diced
- 1 tablespoons of tamari sauce
- 2 cups vegetable stock
- 2 cups water
- 1 tablespoon of maple syrup
- 1 tablespoon of sesame oil
Preparation
Noodles
Place 200 grams of flour in a bowl with 1/2 teaspoon of salt and 1/2 cup water. If the mixture is too dry add more water and if too wet add more flour. Let the dough rest for 20 minutes.
Cut the dough in two, use a pasta machine to roll out the dough then use the thin spaghetti setting and make the noodles. Make sure to dust the noodles to prevent them from sticking. Placement on a tray with flour and cover until you are ready to cook them.
Broth
In a medium pan add the onion, garlic, tamari sauce, diced carrot, spring onions, ginger, maple syrup, liquid stock and mushrooms. Let it simmer on low heat for 2 hours. Then strain the liquid, remove the mushrooms for later and discard the rest. Set aside.
Tofu and carrot sauce
In a bowl add 1 teaspoon tamari sauce, 1 teaspoon of sesame oil and 1 teaspoon of maple syrup.
In a fry pan add 1 tablespoon of oil and fry the tofu and then add 1/2 of the prepared sauce and coat the tofu. Remove then add your sliced carrots and cook for 5 minutes then add the remainder of the sauce and stir. Set aside.
Cooking noodles
In a pot with boiling water add the noodles and cook for 5 minutes.
Assembly
Reheat the stock and start assembling the broth. Place the noodles first, then the bok choy, mushrooms, tofu and carrots then pour the broth and enjoy.
