Tofu with spiralized mooli noodles from The Tofu Cookbook by Becky Johnson
Although a classic tofu and noodle soup usually features wheat noodles, in this version vegetable noodles are used instead, to make a lighter, fresher dish.
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Ingredients
- 1 star anise
- 3 thin slices fresh root ginger
- 15 g/½ oz fresh coriander (cilantro) stalks, plus extra leaves to garnish
- 1 large mooli (daikon)
- 4 small eggs, at room temperature
- 30 ml/2 tbsp miso paste
- 1.2 litres/2 pints/5 cups vegetable stock
- 1 fresh red chilli, seeded and shredded (optional)
- 350 g/12 oz firm tofu, drained and cut into bitesize pieces
- 15–30 ml/1–2 tbsp dark soy sauce
- 6 spring onions (scallions)
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