A warming bowl of noodle soup featuring a flavorful broth enhanced with peanut butter, tahini, and miso paste, topped with sticky glazed tofu, tenderstem broccoli, and pak choi. Perfect for fighting the cold this winter!
1: Mince the garlic, ginger & chilli, then fry in 2 tbsp sesame oil until fragrant.
2: Mix the veg stock with the miso, tahini & peanut butter, then add with the coconut milk.
3: Season with 1 tbsp soy sauce, 1 tsp turmeric, black pepper & 1 tbsp sugar, and simmer for 15-20 mins - then season with lime juice.
4: To make the tofu glaze, mix 1 tsp garlic & ginger powder, 1 tsp soy sauce, 1 tsp peanut butter, and add a splash of water to loosen.
5: Cut the tofu into 1 cm thick slices, coat in seasoned cornflour & fry in 2 tbsp sesame oil until crispy; add tofu to glaze & coat well.
6: Cook the noodles & veg, slice spring onion & toast sesame seeds.
7: Bowl up the noodles, broth, tofu, veg, and garnishes & enjoy.
