🍜1 Pot, 1 Portion | Miso & Ginger Noodle Soup with Maple Tofu🍜 This noodle soup is the perfect meal to slurp up on a rainy day. It’s got heat from the ginger and gochujang and is deliciously savoury from miso and soy sauce. Let me know if you give it a go✨ You need: - Sesame oil - 100-150g tofu - Salt - 1-2 tsp maple syrup - 2 cloves garlic, peeled and grated - 1 big thumb ginger, peeled and grated - 1 heaped tsp white miso paste - 1 tsp gochujang - 1 stock cube + 500ml water - Baby corn (around 6), sliced into 2cm pieces - Tenderstem broccoli (2-3), trimmed - 1 nest rice noodles - Soy sauce - Spring onions, sesame seeds & sesame oil to garnish Start by slicing your tofu thinly then frying in sesame oil over a medium high heat. Season the tofu with salt while it’s frying and then, when it’s golden on both sides, add a drizzle of maple syrup and let it cook on both sides for another 30 seconds until golden brown and crisp. Take the tofu out of the pan and keep it in your serving bowl while you make the soup. Add a little more sesame oil to a pan then fry off the garlic, ginger, miso and gochujang for a couple of minutes until fragrant. Add in the stock and water and whisk with a fork to dissolve the paste. Add in the baby corn and broccoli and cook for around 8 minutes until the veg is almost tender but not fully cooked. At this point, taste the broth and season with soy sauce (I used around 2 tsp). Add in the rice noodles and cook for a final 2-3 minutes until soft. Serve up your noodles and pop the tofu on top. Sprinkle over some sliced spring onions and sesame seeds and a drizzle of sesame oil and enjoy!✨ #goodfoodmood #goodfood #1pot1portion #onepotoneportion #mealsforone #studentmeals #studentcooking #studentrecipes #autumnfood #autumn #noodles #onepotpie #healthyrecipes #healthyfood #easydinner #familyfood #intuitiveeating #familyrecipes #vegetarian #vegetarianrecipes #vegetablerecipes #veggierecipes #vegan #veganrecipes #veganfood #vegetarianfood - @eleanorgwilkinson