Creamy Noodles with Baked Tofu and Mushrooms

This noodle recipe is pretty quick and you can sub out several ingredients, depending on what you have in the house. Plus it uses plant based milk instead of coconut cream or dairy making it pretty healthy too!

INGREDIENTS

serves 2-4 (use more noodles if serving more people as the broth is generous)

• 1 tbsp extra virgin olive oil
• About 1 cup finely chopped mushroom (whatever type you prefer i.e brown button, shiitake, portobello)
• 400 g canned baby sweetcorn, rinsed & drained and chopped into 2cm chunks
• bunch of pak choy (any type of choy/choi), white & green parts separated, finely sliced or slice up some broccoli or use both
• 200 g noodles of your choice - cook per packet instructions
• 1 tbsp vegetable stock powder
• 2 tbsp miso paste (if you don't have miso use more stock powder)
• 1 tbsp tamari sauce (or soy sauce)
• 1 1/2 cups plant based milk i.e oat, rice
• 1 tbsp sesame oil
• 300 g tofu - I only had firm so I baked mine but if you have soft tofu just add to the broth towards the end
• Furikake Seaweed & Sesame seasoning (optional), can use sesame seeds if you have them

METHOD

1. If you want to bake your tofu, use oven temperature of 180C on fanbake. I pressed my tofu for a few minutes then cut into 2cm cubes. Sprinkled with sesame oil and Furikake and baked for 20 minutes until it had a nice colour. If you're using soft tofu, skip this step.
2. Cook your noodles according to packet instructions, drain & rinse and set aside.
3. Mix together the vegetable stock powder & miso paste in one cup of boiling water & mix wel. Set this  aside as well.
4. Heat olive oil in large saucepan over medium-high then add mushrooms, cook until slightly brown. Add the baby sweetcorn and white part of the pak choy (or broccoli if using) and saute until you get a little colour on the veges.
5. Add the stock/miso mixture, tamari sauce and milk. Add in the soft tofu now if using. 
6. Bring to a gentle boil then remove from heat and add the rest of the choy.
7. Divide your noodles up into some deep bowls then serve the mushrooms and broth over the top. If using baked tofu, throw it on last and enjoy!