YOUR SOLIN GENERATED RECIPE
Creamy Umami Noodle Soup with Roasted Mushrooms and Crispy Tofu
A comforting bowl of noodle soup featuring a luscious, creamy broth enhanced with umami-rich roasted mushrooms, crispy tofu, and a vibrant medley of fresh ingredients. This balanced dish offers a harmonious blend of textures and flavors that make it perfect for a nourishing dinner.
INGREDIENTS
150g Extra Firm Tofu
100g Mushrooms
56g dry Brown Rice Noodles
100g Edamame
1 cup Vegetable Broth
1/2 cup Unsweetened Almond Milk
1 tsp Olive Oil
2 cloves Garlic
2 stalks Green Onion
1 tbsp Nutritional Yeast
1 tbsp Low-Sodium Soy Sauce
PREPARATION
Preheat your oven to 400°F. Slice the mushrooms and toss them with a drizzle of olive oil, a pinch of salt, and minced garlic. Spread them on a baking sheet and roast for 15-20 minutes until golden and slightly crispy.
Meanwhile, press the tofu to remove excess moisture. Cut it into cubes, then toss with a small amount of soy sauce and a dash of nutritional yeast to enhance its umami flavor.
Heat a nonstick skillet over medium heat with a bit of olive oil. Sauté the tofu cubes until they become crispy on all sides, about 5-7 minutes. Remove tofu and set aside.
In a medium pot, combine vegetable broth and unsweetened almond milk. Bring to a gentle simmer over medium heat. Add the roasted mushrooms (reserve a few for garnish if desired) and soy sauce. Stir in the nutritional yeast to thicken and enrich the broth.
Add the brown rice noodles and edamame to the soup, letting them heat through and absorb some of the broth flavors, about 5 minutes. Taste and adjust seasonings if needed.
Serve the soup in bowls, topped with the crispy tofu and garnished with sliced green onions. Enjoy your creamy, umami-packed noodle soup!