Vegan Broccoli Soup With Spicy Tofu, Coconut & Noodles
Updated: Dec 18, 2021
Credit of this recipe and pics go to the amazing flexitarian blogger Top With Cinnamon. It was modified to sub a couple of ingredients and integrate the spiciness of Mucha Macha.
The drop in weather and sunshine has me on a soup kick and it's been really fun incorporating Mucha Macha into various heart warming recipes!
I used the leftovers to make Thai curry with by simply mixing them with veggies and green curry paste in a pan.
I love hearing all the ways you try Mucha Macha so feel free to share with others by posting your recipes to the blog :)
Alright, I know how y'all feel about recipe blogs so I am going to keep it short and just say - enjoy!
Broccoli Soup Comin' IN With The Heat
2 tbsp Mucha Macha
1 large white onion , roughly diced
1 tbsp finely grated ginger
500 g (1 lb) broccoli
1 (400ml / 14 ounce) can coconut milk
250 ml (1 cup) water
260 g (2 cups) frozen peas
30 g coriander (cilantro), leaves and stalks, roughly chopped
225 g (8 ounces) firm tofu (I like smoked tofu here)
2 tbsp Mucha Macha
300 g dried noodles of choice
a handful of store-bought crispy fried onions (or see recipe below for homemade crispy onions)
1 lime , quartered, to serve
For the soup:
Heat 2 tbsp of Mucha Macha oil in a large pot or deep pan over a medium heat. Add the onion and cook for 5-7 minutes, stirring often until softened and starting to brown.
Add the ginger to the pot and cook for 2 minutes, stirring often.
Finely chop the broccoli and add to the pot along with the coconut milk and water. Bring to a simmer, turn the heat down to low and cover the pot with a lid. Let the broccoli cook for 5-6 minutes or until completely soft.
Add the peas to the pan and stir through until defrosted.
Remove from the heat and add the coriander and miso. Blend the soup until smooth using a blender. If needed, thin with a little more water and season with salt to taste.
For the tofu:
Drain the water from tofu packet and wrap the tofu in a couple of layers of paper towel. Set on a cutting board with another board on top. Place something heavy on top. Leave to drain for 5 minutes.
Meanwhile preheat the oven to 180°C (160°C fan / 350°F). Cut the tofu into ~1 cm chunks. Toss onto a baking tray with the other 2 tbsp of Mucha Macha to coat.
Toast in a pain first and then bake for 15 minutes until crisp around the edges, or the other way around.
Cook the noodles according to the package, then drain, rinse with cold water and set aside in a bowl of cold water until needed.
Ladle the warm soup into 4 bowls. Divide the noodles between the bowls and top with the crispy onions and tofu. Serve with a lime wedge for squeezing over.