This soup is quick and easy to make, flavourful, light and delicious. Chinese Dan Dan Noodle Soup made using Cauldron Tofu makes the perfect mid week meal.
Tofu Dan Dan Noodle Soup
- 400g Noodles of choice (example rice noodles)
- 160g Cauldron Organic Marinated Tofu Pieces
- 2 spring onions sliced finely
- 1 tbsp Sesame Oil
- 1 litre Vegetable Stock
- 1 litre Water
- 3 cloves Garlic crushed
- 1/2 inch Ginger grated
- 1 tsp Brown Sugar
- 1 tsp Szechuan Peppercorns crushed
- 1/2 tsp Chinese Five Spice
- 3 tbsp Soy Sauce
- 2 tsp Cornflour
- 2 tbsp Tahini
- 2 tbsp White Miso Paste
- 1 tbsp Brown Sugar
- 2 tsp Chilli Paste (I use Sambal Oelek)
- 1 tsp Sesame Oil
Combine all the ingredients for the stock in a large pot and bring to the boil.
Leave to cool, and add all the ingredients for the paste into your blender and blend till combined. Then stir into the stock.
Allow to come to the boil again and add the noodles. Boil 1 minute less than the pack recommendations and remove from the heat.
In a small pan over medium/high heat add the tofu pieces and stir fry for 5 minutes.
Divide the noodle soup between bowls and top with the tofu and spring onions.