Asian Noodle Soup

Serves 4 | Cooking time: 40mins

Ingredients:

• 1 tbsp White wine vinegar

• 1 tsp Yuzu citrus seasoning

• 1 tbsp sushi ginger and 1 tbsp of it’s liquid

• 2 ounces of noodles

• 5 sprigs of dried wakame seaweed

• 1 tbsp of dried hijiki dried seaweed

• 1/4 cup of oat milk

• 1 pack Kong Wah Silken Tofu (tube)

• 1 tsp black sesame seeds

• 20 dried shitake mushrooms

• 1 vegetable stock cube

• 1/2 a white onion

• 1 tbsp olive oil

• tsp white miso paste

• 2 tsp gochujang paste

• 2 cloves of garlic

• tsp Sweet soy sauce

• 1 cube of frozen spinach

• 1 tbsp crispy chilly oil (Laoganma)

• 1 tbsp preserved black bean in chilly oil (Laoganma)

Method:

Add boiling water to 20 dried shitaki mushrooms, as well as a vegetable stock cube. Let the mushrooms absorb the liquid.

Slice the onions. In a large deep pan or skillet, heat the olive oil on a medium heat. Add the onion, sprinkle some salt, and cook till translucent. Add a teaspoon of white miso and 2 teaspoons of gochujang paste and stir. Add some water and deglaze the pan.

Chop 2 cloves of garlic finely and add to the pan. Add one teaspoon of Sweet Soy Sauce and stir well.

Add one cube of frozen spinach and let it thaw in the pan. In the meantime add one tablespoon of crispy chilli in oil, preserved black bean in chilli oil, white wine vinegar, and one teaspoon of yuzu citrus seasoning.

Add one tablespoon of sushi ginger and another of it’s liquid. Add the mushrooms as well as the liquid from them. Add two ounces of noodles to the pan, covering them with liquid.

Add 5 sprigs of dried wakame seaweed and a tablespoon of dried hijiki dried seaweed. Add half a cup of water and a forth of a cup of oat milk.

Once the noodles are fully cooked add the Kong Wah Silken Tofu (tube) and cut it into 2cm thick discs.

Garnish with black sesame seeds, serve and enjoy.