detour. My kitchen

Noodles · FIRST EDITION

Miso broth with golden tofu

A gentle, savoury broth with browned tofu, greens and noodles you can slurp.

30 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

The warmth of noodle soup, with miso bringing a new depth to the broth.

Here’s how.

  1. 1

    Give tofu some colour

    Heat oil in a non-stick frying pan over medium-high heat. Brown the tofu for 8–10 minutes, turning gently.

  2. 2

    Make the broth

    Meanwhile, bring stock and ginger to a simmer in a saucepan. Cook for 5 minutes, then add the pak choi for 3 minutes.

  3. 3

    Cook the noodles

    Cook noodles separately according to the packet and drain.

  4. 4

    Stir in the miso

    Turn off the broth heat. Loosen miso with a ladle of broth in a bowl, then stir it back into the pan. Add vinegar. Divide noodles and tofu between bowls and ladle over the broth.

Stir miso in at the end. A hard boil dulls its aroma.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.