MISO SOBA NOODLE SOUP WITH CRISPY TOFU
Ingredients:
- 50g low calorie, Slendier noodles, well rinsed
- 1 teaspoon extra virgin olive oil (7g)
- 150g extra firm tofu, drained, pressed, and cut into ½ inch cubes
- 2 garlic cloves, minced
- ½ inch teaspoon freshly grated ginger
- 30g scallions, chopped, white and green parts separated
- 350ml water
- 50g carrots, cut into matchsticks
- 1 tablespoon white miso paste (soy bean paste)
- 1 tablespoons soy sauce, to taste
- 150g fresh spinach or baby spinach
Instructions:
- Bring a medium pot of water to a boil. Add the noodles and cook them according to the package directions.
- Drain the noodles in a colander and rinse them well with cool water.
- Return the noodles to the pot and toss them with the ½ teaspoon olive oil.
- Coat the bottom of a non-stick medium skillet with ½ teaspoon oil and place it over medium heat.
- When the oil is hot, add the tofu in an even layer and cook it for 10 minutes, flipping once or twice to achieve browning on multiple sides.
- Remove the tofu from the skillet and transfer it to a paper towel-lined plate.
- In the same pan add the garlic, ginger, and white parts of the scallions.
- Sauté the mixture for about 1 minute, or until very fragrant.
- Add the water to the pot. Raise the heat and bring it to a boil.
- Add the carrots and simmer it for about two minutes, until the carrots become bright orange and slightly tender.
- Remove the pot from heat.
- Place the miso into a small bowl and ladle in a bit of the hot liquid from the pot. Whisk until the mixture is smooth.
- Stir the miso mixture into the pot, along with the spinach. Stir until the spinach is wilted. Season the soup with soy sauce to taste.
- Arrange all the ingredients in a bowl and serve.
Nutrition Facts:
- Calories: 331.5 Cal
- Protein: 26.8g
- Carbs: 23.7g
- Fat: 16.4g