Feel Good Noodle Soup by @fitgreenmind

1h15
Medium

4 servings

🧈

400 g

Tofu

🥢

75 ml

Soy Sauce

🫙

45 ml

White Vinegar

🍁

30 ml

Maple Syrup

🫙

30 ml

Hoisin Sauce

🧅

1

Onion

🧄

5 cloves

Garlic

🫚

20 g

Ginger

💧

600 ml

Water

🍃

10 g

Lime Leaves

🌶️

5 ml

Gochujang

🌶️

1 tbsp

Red Curry Paste

🧂

1 tbsp

Soy Sauce

🍋

1

Lime Juice

🍬

25 g

Sugar

🥥

45 ml

Coconut Milk

🍜

400 g

Noodles

🥒

1

Cucumber

🧂

1 tbsp

Soy Sauce

🍶

1 tbsp

White Vinegar

🍬

1 tbsp

Sugar

🧄

2 clove

Garlic

🌿

15 g

Cilantro

Preparation Steps

  1. Step 1/16

    Preheat the oven to 400°F (200°C) and line a baking tray.

    🍪baking tray

  2. Step 2/16

    Cut the 400 g firm tofu in half and score its surface with shallow cuts.

    firm tofu
    🔪chef's knife
    🪵cutting board

  3. Step 3/16

    Mix 2 tbsp soy sauce, 2 tbsp white vinegar, 2 tbsp maple syrup, and 2 tbsp hoisin sauce in a mixing bowl.

    soy sauce
    white vinegar
    maple syrup
    hoisin sauce
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  4. Step 4/16

    Place the scored tofu on the baking tray and brush it with the glaze.

    firm tofu
    soy sauce
    white vinegar
    maple syrup
    hoisin sauce
    🍪baking tray
    🖌️pastry brush

  5. Step 5/16

    Bake the glazed tofu for 25 minutes, brushing it with more glaze occasionally.

    firm tofu
    soy sauce
    white vinegar
    maple syrup
    hoisin sauce
    🍪baking tray
    🖌️pastry brush

  6. Step 6/16

    Chop the onion, mince 3 garlic cloves, and finely grate the fresh ginger.

    onion
    garlic
    fresh ginger
    🔪chef's knife
    🪵cutting board

  7. Step 7/16

    Heat 1 tbsp cooking oil in a saucepan and fry the onion, 3 garlic cloves, and ginger for a few minutes.

    cooking oil
    onion
    garlic
    fresh ginger
    🍲saucepan
    🥄wooden spoon

  8. Step 8/16

    Pour 600 ml water into the saucepan and add the lime leaves, if using.

    water
    lime leaves
    🍲saucepan

  9. Step 9/16

    Simmer the broth for 5 to 10 minutes.

    🍲saucepan

  10. Step 10/16

    Juice 1 lime and stir the lime juice, 1 tsp gochujang, 1 tbsp soy sauce, 1 tbsp sugar, and 3 tbsp coconut milk into the broth.

    lime
    gochujang
    soy sauce
    sugar
    canned coconut milk
    🍋citrus juicer
    🥄measuring spoons
    🥄wooden spoon
    🍲saucepan

  11. Step 11/16

    Simmer the finished broth for 10 minutes.

    🍲saucepan

  12. Step 12/16

    Cook the noodles in boiling water according to their package instructions, then drain them.

    noodles
    water
    🍲pot
    🫗colander

  13. Step 13/16

    Thinly slice the cucumber and mince the remaining 2 garlic cloves.

    cucumber
    garlic
    🔪chef's knife
    🪵cutting board

  14. Step 14/16

    Mix the cucumber with 1 tbsp soy sauce, 1 tbsp white vinegar, 1 tbsp sugar, and 2 garlic cloves.

    cucumber
    soy sauce
    white vinegar
    sugar
    garlic
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  15. Step 15/16

    Divide the cooked noodles among 4 serving bowls and ladle the broth over them.

    noodles
    🥣serving bowls
    🍲saucepan

  16. Step 16/16

    Top each bowl with baked tofu, marinated cucumber, and cilantro before serving.

    firm tofu
    cucumber
    cilantro
    🥣serving bowls

Composition

Ingredients

Types

Condiment, Sweetener, Vegetables, Liquid, Herbs and Spices, Grains and Pasta, Herbs

Ingredients

Tofu, Soy sauce, White vinegar, Maple syrup, Hoisin sauce, Onion, Garlic, Ginger, Water, Lime leaves, Gochujang, Red curry paste, Lime juice, Sugar, Coconut milk, Noodles, Cucumber, Cilantro

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free

Calories

490 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 69g, Fat: 16g, Fiber: 5g, Sugar: 16g

Nutritional Information

Minerals

Sodium: 1320mg, Potassium: 530mg, Iron: 4.2mg, Calcium: 180mg

Vitamins

Vitamin C: 18mg, Vitamin K: 20mcg, Folate: 70mcg

Preparation

Time Information

Preparation

35 minutes

Cooking

40 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, pastry brush, baking tray, saucepan, wooden spoon, pot, colander, measuring spoons, citrus juicer, serving bowls

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Soup, Noodle Bowl

Occasions

Dinner, Lunch, Weeknight Meal, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Asian-Inspired, Korean-Inspired, Thai-Inspired

Geographic

to inform

Various

Aspect

Texture

Chewy, Crisp, Tender, Silky, Brothy

Flavors

Savory, Umami, Tangy, Sweet, Spicy, Aromatic, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store broth, noodles, tofu, and toppings separately in airtight containers,Cool before refrigerating,Reheat broth until steaming), freezer : 2 months (Freeze broth only,Do not freeze cooked noodles, cucumber, or cilantro,Use a freezer-safe airtight container)