Name: Tofu with spiralized mooli noodles
Yield: Serves 4
Ingredients: 1.2 litres/2 pints/5 cups vegetable stock; 4 small eggs, at room temperature; 1 large mooli (daikon); 15–30 ml/1–2 tbsp dark soy sauce; 350 g/12 oz firm tofu, drained and cut into bitesize pieces; 1 fresh red chilli, seeded and shredded (optional); 30 ml/2 tbsp miso paste; 15 g/½ oz fresh coriander (cilantro) stalks, plus extra leaves to garnish; 3 thin slices fresh root ginger; 1 star anise; 6 spring onions (scallions)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Although a classic tofu and noodle soup usually features wheat noodles, in this version vegetable noodles are used instead, to make a lighter, fresher dish.

Ingredients

6 spring onions (scallions)
15 g/½ oz fresh coriander (cilantro) stalks, plus extra leaves

Method

Cut the coarse green tops off the spring onions, then slice the rest finely on the diagonal and put to one side. Place the green tops in a large pan with the coriander stalks, fresh root ginger, star anise and vegetable stock.
Heat gently until boiling, then lower the heat and simmer for 10 minutes. Strain, reserving the stock. Blend half a ladleful of the hot sto