Tofu- 1/2 block (16 ounces / 450 g) extra firm tofu
- 2 tablespoons soy sauce (or tamari for a gluten-free alternative)
- 1 tablespoon maple syrup (or agave nectar)
Soup
- (3.5 ounces) 100 grams noodles (*Footnote 1)
- 1 tablespoon peanut oil (or vegetable oil)
- 6 cups vegetable broth (or homemade Detox Vegetable Broth)
- 2 cups (1/2 pound) mushrooms, sliced
- 1 cup mixed frozen vegetables (e.g. green peas, carrots and corn)
- 2 green onion, chopped
- 1 large piece ginger
- 4 cup chopped kale
- 1 tablespoon soy sauce (or tamari for a gluten-free alternative)
- Salt to taste
- 2 teaspoons sesame oil
Serving options
- Poached or boiled eggs
- Chopped cilantro and chopped green onion for garnish
- Pickled vegetables (zha cai) and fermented tofu
- Homemade Chili Oil or Sriracha
- Notes: 1. For wheat noodles, you can use chuka soba, udon noodles, somen noodles, and any other wheat noodles that only contain wheat flour and water (and maybe some salt). For gluten-free noodle soup, use rice noodles, Vermicelli or Shirataki noodles.
2. Alternatively, you can dust the tofu with 2 tablespoons cornstarch — it will create an even crispier crust.