Vegan Broccoli Soup With Spicy Tofu, Coconut & Noodles

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

Ingredients

Soup

• 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

Tofu

• 225 g (8 ounces) firm tofu (I like smoked tofu here)

• 2 tbsp Mucha Macha

To serve

• 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

Instructions

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.

To Serve:

• 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.