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. ❤

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Ingredients
Serves 2

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
Coriander (optional)

Broth:

1 inch Ginger, sliced
750 ml Water
3 Tablespoon Soy Sauce
2 BIG Tablespoon Miso paste
White pepper (or black, don’t be racist)

Method

  1. First, boil the water in the kettle. Then, pour it into the pot, throw in the sliced ginger and cover it.
  2. Get slicing, cubing, cutting. Listen to some songs while cooking, it’s therapeutic.
  3. 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.
  4. Add the vegetables, tofu cubes, sausages (except Coriander) and cover the pot for another 10 minutes.
  5. Lower the flame and now, add the soy sauce, miso paste, pepper into the pot.
  6. 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 😉
  7. 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.

Notes :

  • 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 🙂