So I switched dinner plans and decided to make a very quick (15 minutes only) soup out of my fridge.
1 cup frozen mixed wild mushrooms (must buy more, they are so very convinient)
1 bunch enoki mushrooms
6 frozen lotus root slices
4 chinese flower broccoli stems, leaves and flowers and small parts of stems only
1 garlic glove
2 spring onions, trimmed, sliced
4 twigs green coriander, leaves only
1 scoop miso
dashi instant stock
100 g thick rice noodles
100 g firm tofu cut in rectangles
1 tablespoon corn starch
2 tablespoons soy sauce
1 sip sake
Heat 1 1/2 l dashi stock. Add fozen mushrooms, frozen lotus roots, roughly chopped broccoli leaves and flowerbuds, garlic in slices and bring to boil. Cook 6 minutes on medium high heat. When broccoli is done, dissolve miso with a little broth and stir in. Add chopped coriander leaves, spring onion slices, 1 tablespoon soy sauce and a sip of sake and enoki mushrooms - just pluck the bunch in smaller bunches after cutting of the firm base - adjust seasoning to your liking (salt..). Keep warm on very low heat. Meanwhile cook rice noodles (follwing instructions on the wrapping they have to cook 10 minutes) .
Pad and squeeze tofu dry with paper towel and cut in pieces, toss pieces in starch, heat oil in a pan and deep fry the tofu until golden. Remove excess oil from tofu while padding with paper towels, season with soy sauce, chili, salt, roasted sesame
First add noodles into your bowls, add soup, top with some tofu.
This is no recipe from somewhere - it is just something I thought would taste good and it did!!!