Hey Everyone,
I hope you all doing great. Today's recipe is a noodle soup with crispy seared tofu, a medley
of vegetables and some dumplings all in a delicious coconut curry broth.
um... so, uh... in this recipe, we are going to use our own homemade noodles
and some daikon radish or chayote dumplings. We shared the recipes for
these in previous videos that I have linked up in the description box below.
So, this noodle soup is very filling and looks elaborate, but with a little organisation,
it can be made just under 40 minutes, if you have the noodles and the dumplings pre-made.
So, if you want to step up from your curry flavoured pot noodle
then today’s recipe is for you. Now, let’s watch Kevin as he makes this
delicious noodle soup.
Let’s start by prepping the tofu and vegetables. We are using firm tofu. Cut the tofu into
thin slices at an angle. This creates an interesting texture when they are going to be seared later.
Kevin’s cutting the carrots into slanted half-moons, you can also cut them into julienne
or any shape that you like.
As for the bok choy, separate the leaves first and then wash them thoroughly as there is
often some dirt in between the leaves. For this dish, we prefer to cut them along the
length into thirds or halves depending on the size of the leaves.
We are using enochi mushrooms but you may use other types of mushrooms of your choice.
Cut off the roots. Then separate the enochi into smaller bunches but do not separate the
mushrooms individually otherwise they will be too delicate to cook.
Now leave the prepared vegetables aside for the moment
while we start making the curry broth.
In a saucepan on medium heat, add the chickpea flour. Roast for 3 – 4 minutes then add
the curry powder and turmeric.
Roast for one more minute then add the coconut milk and start to stir immediately.
A silicon whisk is helpful to avoid any lumps from forming.
Continue to simmer uncovered while stirring until the broth starts to thicken. This should
take about 5 minutes. Add some water to adjust the consistency to your liking. We are adding
about 1 1/2 cups.
Add salt to taste.
Then set the broth aside while we start to saute the vegetables.
Before we do this, place a large pot of water on the stove and start to heat it. We will
later add the noodles to it. If you are adding the dumplings to this dish, you may use a
steamer pot instead and steam the dumplings in the meantime. Once steamed, use the boiling
water to cook the noodles.You can also use a steamer rack in a regular pot, then remove
the rack, change the water and then boil the noodles. It may be handy to keep some boiling
water in the kettle for this, then add it to the pot when needed.
While the dumplings are steaming, let’s sear the tofu and saute the vegetables.
We recommend sauteing the veggies separately for more control
on the optimum cooking time for each vegetable.
In a skillet on medium-high heat, add one teaspoon of coconut oil. Once heated, add
the bunches of enochi mushrooms. Cook for about one minute on one side then turn over
and cook for another minute on the other side. Once lightly golden on each side, remove from
the heat and set aside on a plate.
Now saute the carrots in the same skillet. You may add a little oil if required.
Cook while stirring occasionally for about 5 minutes then add in the bok choy.
Add a little salt to taste.
Cook for another 2 minutes or until the bok choy is slightly wilted. Remove from
the pan and set aside.
In the same skillet still on medium-high heat, add one more teaspoon of coconut oil. Then
add in the tofu slices. Sear until golden and lightly crispy on one side, then turn
them over. Add a few dashes of soy sauce or some salt. The crispy seared tofu adds a nice
touch of texture to this noodle bowl. So cook until the other side is golden and lightly
crispy. Then remove from the skillet and set aside.
By now the water in the pot should be boiling. Drop in the noodles and cook for 2 – 3 minutes
if using fresh homemade noodles or cook according to packet instructions.
If you want to make your own noodles beforehand, check out our other video on homemade ramen
noodles. For this time, we brought a little variation to our noodles recipe by swapping
the all-purpose flour for whole spelt flour. It worked brilliant and the noodles came out
with a subtle nutty sweet taste to them. They married the coconut curry broth to perfection.
So once boiled, remove the noodles from the water and place them into serving bowls.
Arrange the vegetables, tofu and dumplings onto the noodles.
The chayote dumplings or Niouk Yen as they are known
really add a Mauritian flair to this noodle bowl.
Lastly ladle the curry broth but do not overfill
as this coconut curry broth is quite rich and filling.
Garnish with some chopped scallions or spring onions and serve immediately.
We hope you’ve enjoyed this recipe. Do not forget to give this video a thumbs and subscribe
for more recipes. Also, check the description below for the links to the other videos mentioned
and the printable recipe. Until next time, have a great week.