Why not show you around in my life a little – at least for one week for a weekly vlog! I used to do these a bit more often on my Dutch channel but kind of stopped for no reason. I really felt like doing another one again but this time in English. Hope you like the vlog with some busy days, some house updates, thoughts and an amazing weekend getaway with my family!
Here’s the recipe for the miso tofu soup from the vlog:
For 2 people
1/2 block tofu (250 grams)
50-100 grams of soba noodles, which one you like the most (the amount depends on whatever you like)
2 teaspoons of grated ginger
2 tablespoons of miso paste
1 cube of vegetable stock
Sesame oil for baking
Optional: sriracha sauce, coriander, bean sprouts
Fill a pan with a liter of water, put it on high heat until it boils. Before cooking, it is important that you dissolve the stock cube, 1 teaspoon of grated ginger and 1 tablespoon of miso paste. Do not add the miso to boiling water as the taste changes. Turn down the heat when the water is boiling.
In another (frying) pan heat 1/2 tablespoon of sesame oil (perhaps more if necessary). Cut the onion into pieces, press the garlic (or cut it finely) and add this together with 1 teaspoon of grated ginger and 1 tablespoon of miso paste to the frying pan. Cut the tofu into cubes and add when the onion has fried for a minute or two.
Cut the carrot into pieces and add it to the soup.
Now it is a matter of waiting, stirring occasionally and making sure the tofu does not burn. When the carrot is no longer hard, add the zucchini (cut into pieces) and the noodles. If the noodles have also become soft, it’s time to serve! The best is with some bean sprouts and coriander, but unfortunately I did not have these anymore, that’s why you didn’t see it in the video. But if you do have them, go ahead and add it to your soup!
Pour some soup into a bowl, add the tofu and top it all with some sriracha sauce for a nice spicy taste if you like it. Enjoy!