Ingredients
Advance Preparation:
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Soba Noodles 2 Pack
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Pak Choi
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Spring onions
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Red Chillies
For the tofu:
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Tofu 450 g
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Light coconut milk 55 ml
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Lemongrass 10 g
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Coriander 10 g
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Lime juice 5 ml
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Red Chillies 2 g
Build the bowls:
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Pak Choi 150 g
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Shitake mushrooms 100 g
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Spring onions 50 g
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Red Chillies 20 g
Miso broth:
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Water 3 l
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Lime juice 100 ml
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Miso Paste (Shiro) 100 g
Preparation
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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.
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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.
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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.
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Miso broth:
- Make up the Knorr Vegetable Jelly Bouillon and whisk in the miso paste.
- Season with lime juice to taste.
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To serve:
- Pour the hot broth on to the prepared soup bases and serve.