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Miso Tofu Noodle Soup paired with Pagoda Snacks.
A light miso broth poured over rice noodles and topped with crispy spiced tofu cubes, mushrooms, cilantro, and jalapeno. This Miso Tofu Noodle Soup is probably the easiest Asian soup recipe I have ever made. Pair this with some Pagoda Chicken Egg Rolls and you have a delicious lunch, light dinner, or snack without a whole lot of effort
Chinese New Year is on February 8th this year and it is just around the corner. While we don’t have a Chinese heritage, my former boss, Hung Tao, is Chinese and he was the best boss I ever had! So I am honoring him today by sharing this post for Chinese New Year celebrations.
When I first started writing this blog I was working for Hung Tao and I was always experimenting in the kitchen with Chinese recipes. Grumpy used to pick on me all the time and told me that I was making Chinese food all the time because I had a Chinese boss. That wasn’t the case of course, I was making it because I loved it, but in all honesty, I really admired my boss too. He is like a father figure to me and I learned so much from him and I do miss him in my daily work life to this day.
I often find myself at Walmart on my lunch break during the work week. While there recently my eye was caught by the variety of Chinese appetizers in the freezer section. Next time I’m there I intend to snag this coupon and grab some more Pagoda Snacks!
Long time readers of my blog know that I have a very big affection for tofu. Some of my very first posts were about tofu, and I called it Yummy Tofu!
For this recipe, I decided to crisp the cubes of tofu up that would go in the soup, and add a little heat to them. Grumpy has eaten tofu in soup before, but he’s not a fan of the texture unless it’s been “fried”. Baking these up in the oven turned out to be the perfect way to enjoy this tofu in our soup by giving it a crisp exterior.
I served this soup up with Pagoda Chicken Eggrolls one night and then with the Pagoda Chicken Potstickers another night. A delicious light meal that satisfied! My favorite thing about this product was the fact we were still eating healthy. By baking the egg rolls we had a crisp tasty treat that had 100% chicken as protein and no added fat from deep frying as well as no added MSG or high fructose corn syrup!
- 4 cups Miso Broth
- 3 ounces thin rice noodles
- 1 cup dried Shiitake Mushrooms, reconstituted
- 1 block extra firm tofu, pressed and diced into cubes
- 1 tablespoon soy Sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha sauce
- 1 cup cilantro leaves
- thinly sliced jalapeno slices
- Hoisin Sauce (optional)
- Pre-heat oven to 425 degrees. Toss diced tofu, sesame oil, sriracha sauce, and soy sauce until tofu is coated. Spray a cookie sheet with cooking spray and place tofu on cookie sheet in a single layer. Bake 10 minutes. Stir. Bake 10 minutes more. Stirring one more time in the last 10 minutes. Remove from oven and set aside.
- While tofu is baking, bring miso broth to a simmer. Add reconstituted Shiitake Mushrooms and the water you used to reconstitute the mushrooms with to the broth. Keep at a low simmer.
- Cook rice noodles according to package. Rinse with cool water and drain. Divide rice noodles up between 4 soup bowls.
- Cover noodles with broth. Place toppings on the soup in thirds. Scoop some mushrooms from the broth and lay on top of the noodles in one third, then do the same with tofu and cilantro. Garnish with jalapeno slices, hoisin sauce and additional sriracha if desired.