Slurp, Slurp

Slurp your way to warmth and health with this nourishing Asian-inspired soup. Don’t be afraid to stray from the recipe; open your fridge, use what’s on hand and experiment! If you’re a meat-eater go ahead and replace the tofu with free range pork, stir fried until brown and crispy. No watercress? Try spinach or another leafy green. Use what you have on hand and don’t worry you can’t go wrong with this soup!

noodle-soup-mushroom-tofu-slow-egg-landscape-v2Noodle Soup With Mushroom Tofu-Mince & Slow Egg

By Cleann
Serves 2

Ingredients
4 cups vegetable or chicken stock
1 carrot, chopped
1 inch piece of fresh ginger, sliced
2 garlic cloves, crushed
3 tbs rice wine
1 tbs fish sauce
2 free range eggs
2 tbs dashi miso paste (or red miso paste, available from Asian grocers)
2 handfuls fresh banh lot noodles (can replace with rice, soba or ramen noodles)

Mushroom Tofu ‘Mince’
10g dried porcini mushrooms, soaked in 1 cup boiling water
1 tbs sesame oil
4 fresh shiitake mushrooms, chopped
1 garlic clove, finely chopped
1 tsp chilli flakes
250g firm tofu, chopped
2 tbs black sesame seeds
2 tbs tamari (gluten-free soy sauce)
To garnish
1 cup bean shoots
8 sprigs watercress
8 sprigs fresh cilantro
1 tbs fresh chilis, choppedTo Prepare:
1. Soak porcini in a bowl with about 1 cup of boiling water.
2. In a medium pot, add your stock and bring to simmer. While you’re waiting, chop carrot into large chunks, slice your ginger, and crush your garlic using the blade of your knife.
3. Add your carrot, ginger, garlic, rice wine and fish sauce. Bring to the boil, then simmer.
4. When your porcini is cool enough to touch, squeeze out the liquid with your hand. Chop your porcini; set aside. Pour the remaining porcini water into your stock.
5. While your stock is simmering, heat a wok or frypan on a medium heat. Add sesame oil, then add mushroom, garlic, chili, tofu, chopped porcini and stir fry until dry. Add black sesame and tamari, stir to coat mix, turn off heat and set aside.
6. To make the slow eggs, place cling film over a cup, and crack 1 egg into it. Gather up the sides and secure with an elastic band. Repeat with the second egg. Drop the eggs into your simmering stock for 3-4 minutes and cook until egg white is firm. Remove and cool slightly.
7. To assemble, take your stock off the heat. Stir through your dashi miso. Add your noodles into the bottom of your serving bowl. Pour over stock, spoon on your ‘mince’, remove egg from cling wrap and pop on top. Garnish with bean shoots, watercress, cilantro and chilis. Slurp.

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