What's the best way to store curry noodle soup with tofu?

I prefer to store the broth, noodles, and toppings separately in the fridge; this way, everything stays at its best. The broth will keep for 2 days.

Can I make this noodle soup in advance?

Yes, absolutely. Prepare the curry broth and toppings in advance, and cook the noodles just before serving.

Can I use a different mushroom than shiitake?

Absolutely. Oyster mushrooms, cremini mushrooms, or portobello also work very well in this soup.

Which noodles should I use for this?

Udon gives a nice full bite, but rice noodles, egg noodles or soba are also perfectly fine.

How can I make the soup even more nutritious?

I like to add edamame, bok choy, spinach, or extra tofu. This makes it very easy to turn it into a more filling meal.

Curry noodle soup with tofu

Name: Curry noodle soup with tofu
Cook time: 20 min
Total time: 20 min
Yield: 2p
Ingredients: 3 cm fresh ginger; 3 cm fresh turmeric; 1 tsp turmeric powder; 1 tsp coriander seeds; 1 tsp curry powder; 2 cloves garlic; 1 large shallot; 1 red chili pepper; 1 tomato; 1 to 2 tbsp olive oil; 250 g udon or noodles of your choice; 1 tbsp neutral oil; 400 ml coconut milk; 250 g silken tofu; 150 g shiitake; 1/2 leek, only the white part; 2 tbsp vegan or vegetarian oyster sauce; 1 to 2 tsp rice vinegar; 2 spring onions; 1 handful fresh coriander; 1 tbsp sesame seeds; 1 tsp sesame oil; 1/2 tsp sugar; pepper and salt

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20min

•

Easy

Wonderfully comforting and healthy! Chef Sidney mixes a curry noodle soup with vegetables and silken tofu here, a real flavour explosion. I have perfected the recipe here, so you can easily get started with it at home.

Ingredients

What do you need?

Quantity: 2p

Homemade curry paste
3 cm fresh ginger
3 cm fresh turmeric
1 tsp turmeric powder
1 tsp coriander seeds
1 tsp curry powder
2 cloves garlic
1 large shallot
1 red chili pepper
1 tomato
1 to 2 tbsp olive oil

Soup
250 g udon or noodles of your choice
1 tbsp neutral oil
400 ml coconut milk
250 g silken tofu
150 g shiitake
1/2 leek, only the white part
2 tbsp vegan or vegetarian oyster sauce
1 to 2 tsp rice vinegar
2 spring onions
1 handful fresh coriander
1 tbsp sesame seeds
1 tsp sesame oil
1/2 tsp sugar
pepper and salt

3 cm fresh ginger
3 cm fresh turmeric
1 tsp turmeric powder
1 tsp coriander seeds
1 tsp curry powder
2 cloves garlic
1 large shallot
1 red chili pepper
1 tomato
1 to 2 tbsp olive oil

250 g udon or noodles of your choice
1 tbsp neutral oil
400 ml coconut milk
250 g silken tofu
150 g shiitake
1/2 leek, only the white part
2 tbsp vegan or vegetarian oyster sauce
1 to 2 tsp rice vinegar
2 spring onions
1 handful fresh coriander
1 tbsp sesame seeds
1 tsp sesame oil
1/2 tsp sugar
pepper and salt

Make it veggie!

This recipe is already vegetarian. If you want to make it a bit heartier, I like to add 150g edamame or extra fried mushrooms. Also, make sure you use vegetarian or vegan oyster sauce.

Preparation method

How do you make this?

Cut out the hard part of the tomato. Peel your ginger, turmeric, shallot and garlic. Put everything together in the blender with the tomato and chili pepper. Season with turmeric powder, coriander seeds, curry powder, add the oil and blend until you have a smooth paste.

Cut the leek into half rings and fry briefly in a pan with a little oil. Keep aside in a bowl. Cut the shiitake into large pieces. Heat the same pan and add your shiitake, let them fry for a while with the oyster sauce. Finally, add a little sesame oil. Set them aside. Finely chop the spring onion and wash the coriander. Cook the noodles as indicated on the package.

In a pan, add a little oil and your curry paste, bring to a boil over low heat so that the spices cook. When you smell a lot of curry, add coconut milk and let it reduce briefly, not too long because then you will get a thick broth. Season to taste with pepper, salt and sugar.

Then take a deep bowl to serve your dish. Place the noodles at the bottom and add the pieces of silken tofu directly from the package into the bowl with a spoon. Add the broth and then add the shiitake. Finish with sesame seeds, spring onion and coriander.

Tips

For extra spice, I add some extra chili pepper or chili oil.
For more crunch, fried onions are excellent on this.
Edamame goes wonderfully with it as an extra vegetable and protein.
A few gyoza as a topping also complete this.H
If you like a slightly fresher soup, add an extra splash of rice vinegar at the end.
Storage
In the refrigerator: up to 2 days, I prefer to store noodles, broth, and toppings separately.
In the freezer: the broth can be frozen for up to 2 months, but I prefer not to freeze noodles and silken tofu as their texture changes.
Reheating: gently reheat the broth in a saucepan. Only add the noodles at the end or prepare them fresh for the best result.