Time Taken:

45 minutes

Portions:

2-3

Ingredients:

2 garlic cloves, crushed

2 Tsp ginger paste

10-15 medium mushroms (I used Shiitake mushrooms)

1 large carrot

2 large handfuls of kale

1.5litres of vegetables stock (water with 2 stock cubes)

280g pack of extra firm tofu

100ml light soy sauce

2 portions of rice noodles

2 Tsp miso paste (optional)

Salt and pepper

Toppings - fresh coriander/sesame seeds/sliced spring onion

Method:

Use a potato peeler to slice the carrot into ribbons. Roughly chop the kale. Slice the mushrooms into thin slices. Dice the tofu into 2cm x 2cm cubes.


In a large, deep saucepan on a low heat, add the mushroms, carrot ribbons, ginger and garlic to some oil. Lightly fry for 2 minutes.


Add the vegetable stock, miso paste and soy sauce and simmer for 10 minutes. Season with salt and pepper. Add the rice noodles and simmer for another 5 minutes until soft.


Whilst it simmers, in a large frying pan, add the tofu with 20ml of the soy sauce and some pepper. Fry on a medium heat for 5-7 minutes until each side is charred.


For one serving, add half of the stock-noodle mixture. Add half the tofu, fresh coriander, spring onion and sesame seeds. 


Sprinkle over the black pepper and enjoy!

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