Ingredients Checklist
- 2 tbsp vegetable oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 4 tbsp tahini
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 1L vegetable stock
- 250ml milk of choice
- 2 bok choy, halved
- kernels from 2 corn cobs
- 400g shitake mushroom
- 300g fresh egg noodles
- 1 sheet toasted seaweed
- crispy shallots
Tofu Scramble
- 250g firm tofu
- 1 tbsp vegetable oil
- 1 garlic clove, minced
- 2 tsp minced ginger
- 2 tbsp kecap manis
- 1 tbsp miso paste
Instructions
- Crumble the tofu until it resembles minced meat.
- Heat 1 tablespoon of oil in a large, heavy based saucepan over medium heat, add garlic and ginger and sauté until fragrant.
- Add tofu, recap manis and miso and sauté for 5 minutes. Set aside.
- Wipe out the pan with paper towel, add 2 tablespoons of oil, shallots and garlic and sauté until softened.
- Add tahini, peanut butter, soy and chilli and stir to combine.
- Gradually whisk in stock and milk, continuing to whisk until smooth.
- Bring to the boil, add mushrooms and corn and simmer for 5 minutes.
- Add noodles and bok choy and simmer for 2 minutes.
- Serve soup garnished with seaweed and crispy shallots.
