Makes 4 generous portions. To find out more about our delicious Clean Bean Tofu, check out the Producer Spotlight here.

Ingredients

1 block of Clean Bean tofu sliced into 8 pieces (2 per portion)*
50g Shiitake mushrooms rehydrated in hot water for 20 mins, drained and sliced*
2 tbsp rapeseed oil*
1tsp ginger powder*
1tsp garlic powder*
Seasonal vegetables such as carrot / cabbage sliced or cubed, or use our frozen peas*
2 tbsp white miso*
1 pack of frozen spinach* (if time thaw and squeeze out excess water)
2 tsp bouillon made up to 1.5 litre of stock *
2 tbsp soya sauce *
1 tbsp sesame oil *
150g brown rice noodles*
1/2 tsp chilli flakes* (optional)
*Ingredients avaliable at Get Loose

Method

Sear the tofu: Heat 1 tbsp rapeseed oil in a large pan over medium-high heat. Add the tofu and fry each side until golden and crispy. Remove and set aside.
In the same pan fry the shiitake, set aside with tofu.
Build the broth base: In a large saucepan, heat 2 tbsp oil over medium heat. Add garlic and ginger powder then any chopped vegetables you are using. Cook until tender.
Simmer the broth: Pour in the 1.5 ltrs stock and bring to a gentle simmer. Stir in the 2 tbsp miso, 2 tbsp soy sauce, 1 tbsp sesame oil, and 0.5 tsp chilli flakes (optional) if using. Taste and adjust seasoning. Simmer for 10 minutes.
Cook noodles in a separate pan. Bring pan of water to the boil, add noodles, stir to make sure under the water level. Turn off heat and leave for 10 mins. Drain and divide between two deep bowls, and your containers for the other 2 portions (if keeping for another day).
In the last 2 minutes of simmering the broth, add the frozen spinach and frozen peas to the broth (if using).
Assemble & serve: Ladle the hot broth and vegetables over the noodles. Top each bowl with the seared tofu and shitake mushrooms. Finish with a drizzle of extra sesame oil.
NOTE; If keeping two portions for another day, keep the tofu and mushrooms separate to the broth and noodles.