Peanut Gochujang Noodle Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

serves 1 - 20 minutes

Step 2

First make the crispy tofu crumbles Crumble tofu into a large bowl and add soy sauce and sesame oil. Toss to coat and combine.

Step 3

Air-fryer, toaster oven or conventional oven Line the bottom of your air fryer basket or a baking sheet with foil and pour in the tofu crumbles, spreading them into one even layer. Air-fry or bake at 400F for 18-22 minutes, stirring halfway through.

Step 4

Stovetop Heat 1 tbsp oil in a skillet over medium heat and add tofu crumbles. Fry until golden brown, stirring constantly, about 8-10 minutes.

Step 5

In a small bowl combine peanut butter, gochujang, soy sauce and hot water. Stir until smooth.

Step 6

Heat oil in a small saucepan over medium heat. Add green onion whites, mushrooms and garlic and sauté for 2-3 minutes. Pour in water and bring to a simmer. Then lower the heat to medium-low and simmer for 5 minutes.

Step 7

Turn off the heat and allow the broth to stop simmering. Then stir in the peanut gochujang mixture along with sesame oil and most of the green onion greens.

Step 8

Serve Ladle the broth over cooked noodles and top with tofu crumbles, chili crisp and the rest of the green onion. Enjoy!