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Creating a delicious tofu dish is something I’ve been trying to perfect for the last year. A few months ago, I made this tofu noodle soup and wanted to share the recipe for it:
![](https://i0.wp.com/nyamwithny.com/wp-content/uploads/2024/04/img202404081829322958079048918383846.jpg?resize=1140%2C1520&ssl=1)
Ingredients (Serves 2-3)
- ⅛ Ginger
- 1 Onion
- 2 Garlic
- 2 Spring onion
- 2 Baby corn
- 2 Pak choi
- 1 Scotch bonnet or 1 Naga chilli pepper
- 1 tablespoon of Salt
- 1 tablespoon of Black or White Pepper
- 1 tablespoon of Parsley
- 2 tablespoons of Shichimi
- 3 tablespoons of Chinese 5 Spice
- 2 tablespoons of Sesame seeds
- 1 pack of Ramen Soup Powder Pack
- 1 pack of Firm Tofu
- 2 Slow pours of Soy Sauce
- 3 Slow pours of Noodle Soup Base
- 3 Frozen Udon Noodles
How-to Recipe
- Cut the tofu into squares, then cut up the baby corn and pak choi and leave to the side.
- Crush or cut up the ginger, onion and garlic and put in a frying pan to cook for 2 mins.
- Boil water into a large pot up about double the amount as the ingredients are, including 1/2 of a chilli pepper of your choice and soy sauce.
- After 2 minutes, add the udon noodles. Add more if needed to cook everything.
- Put all seasoning then add the baby corn, tofu and pak choi into the pot and stir for a minute.
- Add the noodle soup base and ramen soup powder and stir for a minute, add more seasoning if needed.
- Serve and garnish with sesame seeds and the other half of the chilli pepper of your choice.
![](https://i0.wp.com/nyamwithny.com/wp-content/uploads/2024/04/img202404081829238716897397080735787.jpg?resize=1140%2C1520&ssl=1)
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