I can't believe how Delicious and Simple this Fragrant Noodle Soup is!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas provide protein and are often less expensive.

Preheat the oven to 400°F.

Tear down about 80 g of oyster mushrooms and place them into a mixing bowl.

Add 1/2 teaspoon smoked paprika, 1/2 teaspoon umami powder, and a drizzle of avocado oil to the mushrooms. Toss to coat.

Transfer the coated mushrooms onto a baking tray lined with parchment paper.

Slice 1/4 pound of fried tofu and place it onto the same baking tray.

Bake the mushrooms and tofu in the oven for 20 minutes.

In a sauté pan or stock pot, add 1 tablespoon Chinese chili paste and 1 tablespoon miso paste.

Crush one stalk of lemongrass with the butt of a knife and add it to the pan.

Add 1 tablespoon chili oil and cook the paste on medium heat for 2 to 3 minutes.

Stir in 1 teaspoon sweet paprika and 1 teaspoon turmeric, cooking for another minute.

Add 400 ml of coconut cream to the pan and stir, then turn the heat to medium-high.

Pour in 4 cups of water or unsalted veggie stock and 3 tablespoons soy sauce, along with 1 tablespoon cane sugar. Stir and let it come to a boil.

Bring a separate pot of water to a boil for the udon noodles.

Once the broth comes to a boil, let it simmer for a few minutes.

Boil the udon noodles according to package instructions, about 3 minutes, stirring occasionally.

When the toppings are done, take them out of the oven and strain the broth through a sieve to ensure it's clean and silky smooth.

Strain the udon noodles and place them in a serving bowl.

Pour in about 2 cups of the rich broth over the noodles.

Assemble the crispy fried tofu and flavorful oyster mushrooms on top of the noodles, and add a generous amount of fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens