Ginger Noodle Soup
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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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