This recipe inspired by THIS fantastic looking soup by The Bonjon Gourmet

I pinned this recipe a LONG time ago. I bought the ingredients months ago. And tonight, a mere week before the tofu was due to expire; I finally made it. Or my version of it anyway. You see I wasn’t as diligent buying the ingredients as I thought but close enough is near enough apparently because this soup was DELICIOUS.

I’ve been a little under the weather. I’m fighting off a cold of sorts. Sore throat, stuffy and puffy – tired too. What better way to fight off a pre-winter nasty than a bowl of superfoods wrapped in a warm hug of miso soup. Am I right, or am I right? Look, I’m right. Debate over. Haha. So no matter what this one is a keeper. Bookmark or pin it now. You won’t regret it; even if you’re not a tofu fan.

YOU’LL NEED

500g mushrooms
500g Tofu
2 tbsp Fish Sauce
1 tbsp Sesame Oil
2 tbsp Soy Sauce
2 tbsp Minced Garlic
Miso Paste {I used red} – 3 tbsp
1.5-2 litres water
Bundle Soba noodles
4 leaves kale
3 sheets nori
2 spring onions
1 plastic Glad bag to shake things up
Baking Tray {with paper}

THEN DO THIS

1. Prepare the mushroom/tofu marinade by combining the garlic, fish sauce, sesame oil and soya sauce. Stir until combined.
2. Slice the mushrooms and cut the tofu into lumps {maybe half the size of the ones I chopped mine into}
3. Put the mushrooms, tofu and marinade into the plastic glad bag, seal and shake until covered. Leave if you have time.
4. Pour the mushroom/tofu mixture onto a baking tray covered in baking paper. Spread them out so that the ingredients aren’t overlapping.
5. Roast for 15 minutes and grill for an additional 20 minutes {or until golden} at about 190 degrees celsius.
6. Slice the kale, spring onions and nori sheets. Make sure you remove the stem of the kale, it’s super bitter. Ick.
7. When you switch the oven to grill, boil a pot of water to cook the noodles and kale. When done, drain the water and set aside.
8. Put the water and miso paste into the saucepan, bring to a slow boil and add the nori stripes. Leave on a really low heat until the mushrooms and tofu is ready.
9. Put all the components within easy reach and get ready to assemble in a large bowl. Don’t forget your spring onion sprinkle as I did! This recipe serves approx four adults.
10. Leftovers {if there ARE any} can be placed into an airtight bowl, they will keep a day or two.

Enjoy! This one can be made with lots of alternative vegetables, proteins or whatever. The original recipe owner suggested roasted cauliflower or sweet potato. Yum. I also meant to add sliced spring onions when I put it together, but I forgot. They would be yummy. The sesame seeds in the original post too. Yummy. So don’t be afraid to experiment, there are lots of options here if you are willing to give it a try. Let me know how you go, yes?

Melissa Walker Horn

Hi! I’m Melissa Walker Horn. Around here, they call me Suger. I’m the Chief Blogger and doer of all the things here at Suger Coat It. Blogging since 1901; I love a casual ootd, taking photos, and writing about things that irk or inspire me. I love wine and cheese, long days at the beach and spending time with my family. I make stuff for the internet over at Chalkboard Digital. You know, living the sweet life.