Ingredients:
- 1 250g(ish) block of furm tofu, cut into small cubes
- 250g(ish) baby new potatoes, cut into 8ths
- 100g(ish) cognichelli pasta (tiny shells, sometimes called soup pasta)
- 1 medium onion, finely minced
- 1/2 head of garlic, crushed and minced
- Olive oil
- Toasted Seasame Oil
- 100-150g White miso paste (depends on taste)
- 2-3 cubes vegan vegitable sock cubes (I use Knorr generally)
- 1.5l water brought to the boil
Directions
- In a 2L pot, pour in enough olive oil to coat the bottom well.
- Follow the olive oil with a good drizzle of the Toasted Sesame Oil. (it ok for there to be a bit of oil, it's pretty much the only fat in the soup)
- put in the minced onion and garlic and soften over medium heat. If you have the time and the patience let it go slow and low to get even better flavour
- Once the onions are most of the way there put in the, potatoes, pasta, and the stock cubes, stir to coat everything with the stock cubes (The water is still in the kettle at this point, just FYI.)
- Give another few minuets for the pasta and potatoes to get warmed up and possibly a little bit of brown.
- Pour in the boiling water on top of the pasta and potatoes, leaving enough room in the pot for the cubed tofu.
- Add the cubed tofu
- In a separate bowl, add a tablespoon of the soup liquid to the miso paste and stir it in until it's mixed in with the miso paste.
- Repeat adding soup liquid to the miso paste until it's very liquid iteslf
- Once the tofu is floating on the soup, remove the soup from the heat and stir in the miso paste
- Let sit for about 5 mins before serving
- Serve and nom it with your face.