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DAVIDsTEA Ginger Noodle Soup

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DAVIDsTEA can be used for more than just a mid-morning drink. Add Ginger Beer tea to your next soup recipe for added...

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.

Ingredients

  • 5 perfect spoonfuls of Ginger Beer tea
  • 1 1/2 Cup water
  • 2 Tablespoons vegetable oil, divided
  • 400 Grams firm tofu, drained and wrapped in paper towel
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, chopped
  • 1 Cup sliced shitake mushrooms
  • 4 Cups vegetable broth
  • 4 Tablespoons dark soy sauce or two tablespoons light soy sauce
  • 2 1/2 Tablespoons fish sauce
  • Star anise
  • Chile paste
  • 250 Grams rice, udon or egg noodles, prepared using instructions on package
  • 1 Cup spinach, chopped
  • White pepper, garnish
  • Coriander, chopped, garnish

Directions

Brew tea in 1 ½ cups boiling water for 10 minutes and then strain.

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.

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.

Add tofu, noodles, and spinach. Let simmer for another 5 minutes. Serve in bowls, garnished with white pepper and fresh coriander.