Rice Noodle Soup with Fried Tofu
2 servings
45 minutes
Rice noodle soup with fried tofu is a harmonious blend of textures and flavors from Japanese cuisine. The light, silky noodles pair with crispy, aromatic tofu infused with miso paste and spices, creating a rich umami accent. Chinese cabbage adds freshness while cilantro complements the dish with bright notes. The broth envelops the ingredients, turning the dish into a warming and nourishing meal. This soup is perfect for cold evenings when one desires comfort and richness without heaviness. In Japan, such dishes are valued for their balance of flavor and nutrition. Grilling the tofu adds a distinctive smoky note, making it particularly appetizing. The taste of this soup is a delicate play of sweetness, saltiness, and deep spice that unfolds with each sip.
1
Soak the noodles in hot water for 2 minutes, drain and rinse under cold water, then divide into 2 bowls. Cut the tofu into 4 steaks and place between 2 paper towels to dry. Mix the miso paste and spices and spread on top of the tofu.
- Rice noodles: 150 g
- Tofu: 500 g
- Miso paste: 2 tablespoons
- Seven Spice Mix: 0.5 teaspoon
2
Preheat the grill pan and grease it with oil. Place the tofu, oiled side up, and grill for 6-8 minutes until crispy. Transfer to a plate. Place the chopped Chinese cabbage on the grill and hold for a while until it wilts.
- Tofu: 500 g
- Chinese cabbage: 1 bunch
- Vegetable oil: 1 tablespoon
3
Bring the broth to a boil and pour it over the vermicelli. Top with cabbage and tofu. Sprinkle with coriander.
- Vegetable broth: 1 l
- Chinese cabbage: 1 bunch
- Tofu: 500 g
- Coriander leaves: 2 pieces