DAVIDsTEA Ginger Noodle Soup
DAVIDsTEA Ginger Noodle Soup
DAVIDsTEA can be used for more than just a mid-morning drink. Add Ginger Beer tea to your next soup recipe for added flavor — you can use it as you would stock.
Servings
1
Ingredients
- 5 perfect spoonfuls of ginger beer tea
- 1 1/2 cup water
- 2 tablespoon vegetable oil, divided
- 400 gram firm tofu, drained and wrapped in paper towel
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, chopped
- 1 cup sliced shitake mushrooms
- 4 cup vegetable broth
- 4 tablespoon dark soy sauce or two tablespoons light soy sauce
- 2 1/2 tablespoon fish sauce
- star anise
- chile paste
- 250 gram rice, udon or egg noodles, prepared using instructions on package
- 1 cup spinach, chopped
- white pepper, garnish
- coriander, chopped, garnish
Directions
- Brew tea in 1 ½ cups boiling water for 10 minutes and then strain.
- In a non-stick skillet, heat 1 tablespoon of oil. Press tofu lightly between the paper towel to get rid of excess liquid. Fry in oil over medium-high heat until well browned, about 8-10 minutes per side.
- In a large stock pot, heat remaining oil over medium heat. Sauté red pepper for about 3-5 minutes. Add garlic and sauté for another 2 minutes. Add mushrooms and sauté for 4 minutes. Add vegetable broth, brewed tea, soy sauce, fish sauce, star anise, and chile paste and simmer for 15-20 minutes on medium-low heat.
- Add tofu, noodles, and spinach. Let simmer for another 5 minutes. Serve in bowls, garnished with white pepper and fresh coriander.