Thai Inspired Vegetable Noodle Soup with Smoked Tofu
Ingredients
- 1 tsp oil
- 1/4 onion sliced thinly
- 2 bell peppers cut in bite sized chunks
- 4 to 5 tsp chili garlic sauce (spicy)
- 2 tsp lemongrass paste
- 2 1/4 tsp miso paste
- 2 1/4 tsp ginger paste
- 1 1/4 tsp garlic powder
- 1 tsp agave or maple syrup
- 1 can full fat coconut milk
- 1 cup vegetable broth
- 1 cup asparagus chopped
- 1/2 zucchini sliced
- 1/2 cob corn (grilled)
- 1 cup cooked noodles (soba noodles)
- Juice of 1/4 lime
- Enoki mushrooms (about 1/2 cup)
- Smoked Tofu
Tofu marinade
- 1/2 block extra firm organic tofu
- 1/2 tsp liquid smoke
- 1/8 tsp salt
- 1 tsp rice vinegar
- 1/4 tsp garlic powder
- 5 tsp agave
- 1/4 cup low sodium soy sauce
- 1/4 tsp onion powder
Preparation
Add oil to large pan or pot, along with onions and bell peppers. Cook for five minutes, stirring often.
Add remaining ingredients from the top portion of the ingredient list. Cook at a low simmer for 10 minutes.
Add asparagus and zucchini, cook for a few more minutes until they are crisp tender.
Pour into serving bowls and garnish with remaining ingredients including corn, noodles, lime juice, enoki mushrooms, and smoked tofu.
Smoked tofu
Press tofu well to remove water.
Thinly slice tofu, about 1/3 cm thick.
Add marinade and refrigerate for at least 30 minutes.
Lay slices flat on a parchment-lined tray and bake at 400 degrees F for 12 to 15 minutes, watching to avoid burning.
Reserve the marinade to add back to the tofu for extra flavor if making a batch to store.
