Miso Tofu Noodle Soup
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 4 servings
INGREDIENTS
4 cups Miso Broth
3 ounces thin rice noodles
1 cup dried Shiitake Mushrooms, reconstituted
1 block extra firm tofu, pressed and diced into cubes
1 tablespoon soy Sauce
1 tablespoon sesame oil
1 tablespoon sriracha sauce
1 cup cilantro leaves
thinly sliced jalapeno slices
Hoisin Sauce (optional)
INSTRUCTIONS
Pre-heat oven to 425 degrees. Toss diced tofu, sesame oil, sriracha sauce, and soy sauce until tofu is coated. Spray a cookie sheet with cooking spray and place tofu on cookie sheet in a single layer. Bake 10 minutes. Stir. Bake 10 minutes more. Stirring one more time in the last 10 minutes. Remove from oven and set aside.
While tofu is baking, bring miso broth to a simmer. Add reconstituted Shiitake Mushrooms and the water you used to reconstitute the mushrooms with to the broth. Keep at a low simmer.
Cook rice noodles according to package. Rinse with cool water and drain. Divide rice noodles up between 4 soup bowls.
Cover noodles with broth. Place toppings on the soup in thirds. Scoop some mushrooms from the broth and lay on top of the noodles in one third, then do the same with tofu and cilantro. Garnish with jalapeno slices, hoisin sauce and additional sriracha if desired.