Pink Grapefruit, Thai Basil & Tofu Noodle Soup

THE SEASON OF FAILURE IS THE BEST TIME TO SOW THE SEEDS OF SUCCESS.


Life is a never-ending learning curve. You can learn from both success and failure and use your experiences to shape your future.

This dish was born of trial and error. Small tweaks each time until I landed on something that gave me pure joy.

Ingredients:


100g Thick Square Wheat Noodles

1 tbsp Sesame Oil

2 tsp Rapeseed Oil

2 Shallots, finely sliced

1 Clove Garlic, left whole

1 Red Chilli, finely chopped

600ml Vegetable Stock

2 tsp Shoyu Soy Sauce

2 tsp Maple Syrup

1 Carrot, Julienne

300g Silken Tofu, Cut into cubes

1 Pink Grapefruit, segmented, juice reserved.

15g Root Ginger, grated

25g Thai Basil, leaves picked


Sushi Ginger & Black Sesame to serve

Method:


1. Add both oils to a pan and add the whole garlic clove, sauté for 2 minutes or until smelling fragrant. Remove and add the shallots (you can save the garlic for another dish, it’s purely to flavour the oil)

2. Sauté the shallots until golden, then add the chilli and vegetable stock, simmer for 5 minutes then add the soy, maple, and grapefruit juice along with the ginger.

3. Remove from the heat, add the tofu, and allow to cook in the residual heat.

4. Cook the noodles according to the pack instructions, then transfer to the stock using tongs.

5. Just before serving, stir through the Thai basil. Serve in 2 bowls topped with fresh grapefruit, raw carrot, sushi ginger & black sesame.