I wanted to have a date with my husband but thanks to the German weather, we both fell sick. -.- So we had a date at home! Outside on the balcony. How creative of me. Dishes by yours truly. Enjoy 🙂
Warm soup on a cold day. ❤
3 small Egg Noodles (I used eggless ones, you do you)
200 g Firm Tofu, cubed (~1cm? don’t whip out a ruler for this!)
6 Mushrooms, sliced (Shitake would’ve been nice, I couldn’t find them)
8 Cherry Tomatoes, halved
5 small Red Radishes, sliced thinly
1/2 yellow Paprika, cubed (Capsicum)
A handful of sliced Vegetarian Sausages
1 inch Ginger, sliced
750 ml Water
3 Tablespoon Soy Sauce
2 BIG Tablespoon Miso paste
White pepper (or black, don’t be racist)
- First, boil the water in the kettle. Then, pour it into the pot, throw in the sliced ginger and cover it.
- Get slicing, cubing, cutting. Listen to some songs while cooking, it’s therapeutic.
- Once the water turns a little yellow, you can remove the ginger slices. I remove them because I don’t like them surprising me when I chew my food.
- Add the vegetables, tofu cubes, sausages (except Coriander) and cover the pot for another 10 minutes.
- Lower the flame and now, add the soy sauce, miso paste, pepper into the pot.
- Stir until the miso paste dissolves well. I have learned that you can taste the miso if it’s cooked in high flame. LOW FLAME, OKAY? Youse hot enough 😉
- After 10 minutes, turn off the flame, add the cooked noodles and coriander if you’re using. Stir well and leave it closed for 5 minutes before serving/ eating/ devouring.
- Coriander gave this dish a unique sweetness and it tasted nice. I recommend you to inlude them. It’s an excuse for me to get high with the smell of it. 😀
- Again, I didn’t use salt because soy sauce and miso have enough in them.
- I cooked the noodles separately simply because it tasted very starchy when cooked in the soup itself.
Guten Appetit 🙂