Vegan La Paz Batchoy

Ingredients

• 8 oz Miki Noodles
• 1 cup Shiitake Mushrooms
• 1 block Firm Tofu
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 3 tbsp Soy Sauce
• 8 cups Vegetable Broth
• 1/4 cup Green Onions
• 2 tbsp Toasted Garlic
• 1/2 tsp Black Pepper

Instructions

1. 1Press the 1 block of firm tofu to remove as much water as possible. Cut the pressed tofu into 1/2-inch cubes. Heat 2 tablespoons of neutral oil (not listed, use what you have) in a 10-inch skillet over medium-high heat (400°F / 200°C). Fry the 1/2-inch tofu cubes for 8-10 minutes, turning occasionally, until they are golden brown and crisp on all sides. Remove the fried tofu from the skillet and set aside on a plate lined with paper towels.
2. 2In a large heavy-bottomed pot, heat 1 tablespoon of neutral oil (not listed, use what you have) over medium heat (350°F / 175°C). Add the 1 medium onion, 4 cloves of garlic, and 1 inch of ginger, and sauté for 3-5 minutes, or until the onions are softened and the mixture is fragrant.
3. 3Add the 1 cup of shiitake mushrooms to the pot with the onions, garlic, and ginger. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have softened and released some of their liquid.
4. 4Pour the 8 cups of vegetable broth into the pot. Increase the heat to high and bring the broth to a rolling boil (212°F / 100°C).
5. 5Add the 8 oz of miki noodles to the boiling broth. Cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Stir occasionally to prevent sticking.
6. 6Stir the 3 tablespoons of soy sauce and 1/2 teaspoon of black pepper into the soup. Taste and adjust seasoning if needed.
7. 7Ladle the hot soup into 4 bowls. Top each bowl with a portion of the fried tofu, 1/4 cup of green onions, and 2 tablespoons of toasted garlic. Serve immediately.

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