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Prep
Difficulty
Easy
Time
Estimate
45 mins
1. Press the tofu dry and cut into pieces.
2. Start the onions & carrots. Add the water next. 3. Press the sesame seeds into the tofu slices. Bake up.
4. Continue the soup, wait to add the final pieces until after the tofu is done baking up.
Tofu is crusted and baked up for a simple addition to many Asian dishes.
A melange of winter vegetables are soaked in a flavorful miso broth with a tangle of noodles and flecks of quinoa. The broth is the most essential part of this recipe, but it is worth adjusting the flavors to your own taste: more miso or vinegar or broth or even adding water to stretch the soup for an extra last minute guest. Mushrooms would be happily added and any type of green that wilts nicely in soup will do if tatsoi is unavailable. The wakame is a lovely seaweed addition, but skip it or substitute a different available seaweed instead. Play with this recipe and make it your own according to the produce you have available.
