Ginger Noodle Soup

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Hearty, wholesome and good for the soul, this Ginger Beer-infused noodle soup is everything we could ask for in a dish. With its bold flavours and subtle spices, it’s just the thing to warm you up on a blustery day.

DAVIDsTEA Steep Thoughts - Ginger Noodle Soup

Ginger Noodle Soup

Hearty, wholesome and good for the soul, this Ginger Beer-infused soup is everything we could ask for in a dish. With its bold flavours and subtle spices, it’s just the thing to warm you up on a blustery day.

Ingredients

  • 5 Perfect Spoonfuls of Ginger Beer tea
  • 1 ½ cups water
  • 400 g firm tofu, drained and wrapped in paper towel
  • 2 tbs vegetable oil
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, chopped
  • 1 cup sliced shitake mushrooms
  • 4 cups vegetable broth
  • 4 tbs dark soy sauce (or 2 tbs light soy sauce)
  • 2 ½ tbs fish sauce
  • 250 g rice, udon or egg noodles (prepared using instructions on package)
  • 1 cup chopped spinach
  • Star anise (optional)
  • Chili paste (optional)
  • White pepper (optional)
  • Coriander, chopped (optional)

Directions

Step 1
Brew tea in 1 ½ cups boiling water for 10 minutes and then strain.
Step 2
In a non-stick skillet, heat 1 tbs oil. Press tofu lightly between the paper towel to get rid of excess liquid. Fry in oil over medium-high heat until well browned, about 8-10 minutes per side.
Step 3
In a large stock pot, heat remaining tbs of oil over medium heat. Sautee red pepper for about 3-5 minutes. Add garlic and sautee for another 2 minutes. Add mushrooms and sautee for 4 minutes.
Step 4
Add vegetable broth, brewed tea, soy sauce, fish sauce, star anise and chili paste and simmer for 15-20 minutes on medium-low heat.
Step 5
Add tofu, noodles, spinach and let simmer for another 5 minutes. Serve in bowls, garnished with white pepper and fresh coriander. Makes 4 servings.

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