This shop has been compensated by Collective Bias, Inc. and its advertiser.
All opinions are mine alone. #FrozenFromScratch #CollectiveBias
Miso Tofu Noodle Soup paired with Pagoda Snacks.
A light miso broth poured over rice noodles and topped with crispy spiced tofu cubes, mushrooms, cilantro, and jalapeno. This Miso Tofu Noodle Soup is probably the easiest Asian soup recipe I have ever made. Pair this with some Pagoda Chicken Egg Rolls and you have a delicious lunch, light dinner, or snack without a whole lot of effort
Chinese New Year is on February 8th this year and it is just around the corner. While we don't have a Chinese heritage, my former boss, Hung Tao, is Chinese and he was the best boss I ever had! So I am honoring him today by sharing this post for Chinese New Year celebrations.
When I first started writing this blog I was working for Hung Tao and I was always experimenting in the kitchen with Chinese recipes. Grumpy used to pick on me all the time and told me that I was making Chinese food all the time because I had a Chinese boss. That wasn't the case of course, I was making it because I loved it, but in all honesty, I really admired my boss too. He is like a father figure to me and I learned so much from him and I do miss him in my daily work life to this day.
I often find myself at Walmart on my lunch break during the work week. While there recently my eye was caught by the variety of Chinese appetizers in the freezer section. Next time I'm there I intend to snag this coupon and grab some more Pagoda Snacks!
Long time readers of my blog know that I have a very big affection for tofu. Some of my very first posts were about tofu, and I called it Yummy Tofu!
For this recipe, I decided to crisp the cubes of tofu up that would go in the soup, and add a little heat to them. Grumpy has eaten tofu in soup before, but he's not a fan of the texture unless it's been "fried". Baking these up in the oven turned out to be the perfect way to enjoy this tofu in our soup by giving it a crisp exterior.
I served this soup up with Pagoda Chicken Eggrolls one night and then with the Pagoda Chicken Potstickers another night. A delicious light meal that satisfied! My favorite thing about this product was the fact we were still eating healthy. By baking the egg rolls we had a crisp tasty treat that had 100% chicken as protein and no added fat from deep frying as well as no added MSG or high fructose corn syrup!
- 4 cups Miso Broth
- 3 ounces thin rice noodles
- 1 cup dried Shiitake Mushrooms, reconstituted
- 1 block extra firm tofu, pressed and diced into cubes
- 1 tablespoon soy Sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha sauce
- 1 cup cilantro leaves
- thinly sliced jalapeno slices
- Hoisin Sauce (optional)
- Pre-heat oven to 425 degrees. Toss diced tofu, sesame oil, sriracha sauce, and soy sauce until tofu is coated. Spray a cookie sheet with cooking spray and place tofu on cookie sheet in a single layer. Bake 10 minutes. Stir. Bake 10 minutes more. Stirring one more time in the last 10 minutes. Remove from oven and set aside.
- While tofu is baking, bring miso broth to a simmer. Add reconstituted Shiitake Mushrooms and the water you used to reconstitute the mushrooms with to the broth. Keep at a low simmer.
- Cook rice noodles according to package. Rinse with cool water and drain. Divide rice noodles up between 4 soup bowls.
- Cover noodles with broth. Place toppings on the soup in thirds. Scoop some mushrooms from the broth and lay on top of the noodles in one third, then do the same with tofu and cilantro. Garnish with jalapeno slices, hoisin sauce and additional sriracha if desired.
Katrina
My vegan son will love this!
Helen @ family-friends-food.com
This looks delicious! I love a soup that's really a whole meal. Yum.
Carrie @Frugal Foodie Mama
I LOVE miso soup! And I love that you spiced this one up. 🙂 I am all about the spicy.
Carrie @huppiemama
Thank you so much for sharing this recipe and a coupon for Pagoda products! #client
Sheena @ Hot Eats and Cool Reads
Love the flavors in this soup! Very creative and goes perfect with the Pagoda products!
Nancy | The Bitter Side of Sweet
This is perfect for today! It's so cold!!
Sarh
I've never cooked with Tofu because I never knew where start. This will be a great recipe to try. Thanks!
Sandra
I love the way you prepared the tofu! What a delicious meal! You did your former boss proud 🙂
Renee@Renee's Kitchen Adventures
This look fabulous! I can't wait to try it!
Hether Buhker
I can't wait to try this recipe! Sounds and looks amazing!
michele
I happen to have some tofu in the house right now, so Im so thrilled I found this recipe! If it tastes half as good as it looks Im going to be one happy girl!!
Shelby
I actually made more of the tofu last night and that was Grumpy's and my dinner! Love it so much!
Swayam
Delicious! I love miso flavoured soups.. I do a similar chicken ramen that's my fave.. Gotta try with tofu
Shreyashi
I love a miso soup. But here you have hit the Asian trifecta- miso, tofu and noodles. I am pinning and sharing. Will be making this soon.
Cheers!
Lucy
Your tofu looks so crispy and delicious! My husband adores miso soup, so I will have to make this for him. It's so comforting in the winter, too.
Christie
My daughter absolutely loves miso soup and always gets it with extra tofu. She would be thrilled if I made this fonr dinner.
Emma @ Supper in the Suburbs
Love this recipe! The OH is veggie so we eat A LOT of tofu. I love that you've managed to get the tofu nice and crisp without chucking it in a deep fat fryer. We'll definitely be giving this a go 🙂