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Advance Preparation:

  • Soba Noodles 2 Pack
  • Pak Choi
  • Spring onions
  • Red Chillies

For the tofu:

Build the bowls:

  • Pak Choi 150 g
  • Shitake mushrooms 100 g
  • Spring onions 50 g
  • Red Chillies 20 g

Miso broth:

  1. Advance Preparation:

    • Finely slice the mushrooms, pak choi, spring onions and red chillies.
    • Cook and chill the soba noodles adding a little oil once cooled to stop them from sticking together.
  2. For the tofu:

    • Place the KNORR Blue Dragon Green Thai Curry Paste, KNORR Professional Ginger Puree, KNORR Professional Garlic Puree, lime juice, light coconut milk, red chilli, coriander and lemongrass in a blend and blitz until smooth.
    • Dice the tofu and toss in the Green Thai marinade.
    • Roast at 230°C for 5-10 min. to colour the tofu.
    • Chill and reserve for later.
  3. Build the bowls:

    • Place 90g of noodles in the base of each soup bowl.
    • Then add 15g pak choi, 10g shitake mushrooms, 5g spring onions and 2g sliced chilli.
    • Top with 45g of roast tofu.
    • Keep in a fridge until ready to serve.
  4. Miso broth:

    • Make up the Knorr Vegetable Jelly Bouillon and whisk in the miso paste.
    • Season with lime juice to taste.
  5. To serve:

    • Pour the hot broth on to the prepared soup bases and serve.
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