This is a fusion recipe inspired by my love of Singapore Rice Noodles, Pho, Miso and stir fried veggies. Add egg if you aren’t Vegan, and meat if you aren’t Vegetarian at all. Substitute the rice noodles for Ramen if you like too. Play with the soup stock based on your tastes. Enjoy!
- Singapore Rice Noodles (fresh or dried)
- 1 onion
- Sprouting broccoli
- Fried tofu
- Miso stock or vegetarian soup stock
- Soy Sauce
- Ground Pepper
- Sesame Oil
- Chili Sauce (optional)
Boil noodles for 1-2 minutes. They really don’t need long. So don’t walk away from them. Add Miso/vegetable stock to the water to taste.
Stir fry the chopped onion in oil, adding in broccoli and tofu. Splash with soy sauce and a little water to avoid burning without adding too much oil.
Serve noodles and stirfry in a large bowl. Add more soy sauce, pepper and chili sauce to taste.
Buy fried tofu in an Asian fresh market. If you can’t get hold of it, you can use regular tofu from the grocery store. It has a different flavor and texture, but still makes a wonderful soup.
If you aren’t likely to use a lot of Miso stock for all your cooking needs, a way to cheaply and quickly make a batch of this soup without wasting money, is to use a cup-of-soup single serving packet instead. Here’s an Organic Miso Soup in a cup from Tesco, UK.