DAVIDsTEA Ginger Noodle Soup

DAVIDsTEA Ginger Noodle Soup
4 from 1 ratings
Fill 202 Print
DAVIDsTEA can be used for more than just a mid-morning drink. Add Ginger Beer tea to your next soup recipe for added flavor — you can use it as you would stock.
Servings
0
servings
DAVIDsTEA Ginger Noodle Soup
Ingredients
  • 5 perfect spoonfuls of ginger beer tea
  • 1 1/2 cup water
  • 2 tablespoon vegetable oil, divided
  • 400 gram firm tofu, drained and wrapped in paper towel
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, chopped
  • 1 cup sliced shitake mushrooms
  • 4 cup vegetable broth
  • 4 tablespoon dark soy sauce or two tablespoons light soy sauce
  • 2 1/2 tablespoon fish sauce
  • star anise
  • chile paste
  • 250 gram rice, udon or egg noodles, prepared using instructions on package
  • 1 cup spinach, chopped
  • white pepper, garnish
  • coriander, chopped, garnish
Directions
  1. Brew tea in 1 ½ cups boiling water for 10 minutes and then strain.
  2. In a non-stick skillet, heat 1 tablespoon of oil. Press tofu lightly between the paper towel to get rid of excess liquid. Fry in oil over medium-high heat until well browned, about 8-10 minutes per side.
  3. In a large stock pot, heat remaining oil over medium heat. Sauté red pepper for about 3-5 minutes. Add garlic and sauté for another 2 minutes. Add mushrooms and sauté for 4 minutes. Add vegetable broth, brewed tea, soy sauce, fish sauce, star anise, and chile paste and simmer for 15-20 minutes on medium-low heat.
  4. Add tofu, noodles, and spinach. Let simmer for another 5 minutes. Serve in bowls, garnished with white pepper and fresh coriander.
Recommended