Ingredients
6 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 shallots, chopped
1 ½ tablespoons miso paste
4 cups chicken broth
Canola oil (for sautéing and frying)
7 ounces egg noodles
1 tablespoon dark soy sauce
2 teaspoons chili oil
¼ cup sweet corn (canned)
2 bok choy, halved
¼ cup green onions, chopped
4 slices of firm, high protein tofu
Toasted sesame seeds (for garnish)
Directions
Step 1
Sauté shallots in canola oil over medium-high heat for 3 minutes.
Step 2
Add minced garlic and ginger; continue sautéing for another minute.
Step 3
Stir in miso paste, then gradually add chicken broth. Mix well and bring to a boil.
Step 4
Pat tofu dry with a paper towel and fry in canola oil until golden on both sides.
Step 5
In a separate pan, sauté bok choy in canola oil for about 4 minutes per side (or to your preference).
Step 6
Cook noodles for about 3 minutes, or follow package instructions.
Step 7
Once the soup reduces slightly and the miso paste is fully incorporated, turn off the heat. Stir in dark soy sauce. Adjust flavors to taste.
Step 8
In a serving bowl, place noodles and pour soup over them. Arrange tofu, corn, and bok choy around the noodles.
Step 9
Drizzle with chili oil and garnish with green onions and toasted sesame seeds.