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

By Yeung Man Cooking · 30 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Tear the oyster mushrooms by hand into a bowl, add the smoked paprika, umami powder and about 2 teaspoons avocado oil, and toss to coat. Spread them on a parchment-lined baking tray. Slice the fried tofu block diagonally, add it to the tray, and bake for 20 minutes.
2. In a sauté pan, add the Chinese chili paste, miso paste, crushed lemongrass and 1 tablespoon chili oil. Cook over medium heat for 2–3 minutes. Add the sweet paprika and turmeric, stir, then add the coconut cream. Stir and turn the heat to medium-high.
3. Add the water, soy sauce and cane sugar and stir. Bring to a boil. Meanwhile, boil water in another pot for the noodles. Once the broth boils, stir it, then simmer for a few more minutes.
4. Cook the udon following the package instructions. Take the mushrooms and tofu out of the oven. Strain the broth through a sieve.
5. Drain the noodles and place them in a serving bowl. Pour in about 2 cups of broth. Top with the crispy tofu, roasted mushrooms and fresh cilantro.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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