One of our favorite local restaurants in Chapel Hill is New Hope Market where we would always get their mind blowing noodle bowl. Randy, the chef and owner, was kind enough to share the recipe for this dish so we could make it for the show. I have modified it slightly to reduce the sodium content to align with our style of cooking but otherwise this is a faithful rendition of the original. Let me just say, you need this noodle bowl in your life! Delicious broth, chewy mushrooms, scrumptious eggplant and tofu, this soup has it all.
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2 cups (78g) dried shitake mushrooms
4 cloves garlic
1 14 ounce (396g) box firm tofu
1 teaspoon ginger powder
1 teaspoon dried lemongrass powder or paste
1/2 sheet Kombu seaweed
1/2 teaspoon pepper flakes
1/4 cup (59ml) tamari
1/2 cup (118ml) rice vinegar
1/2 cup (112g) dates
2 liters vegetable broth
4 cups (268g) chopped kale
1 14 ounce(396g) box stir fry rice noodles
1 teaspoon dark miso
3 tablespoons Korean kimchi
- Preheat oven to 350°(180°C).
- Soak mushrooms for 30 minutes in hot water.
- Cut tofu and eggplant into small chunks, spread onto a parchment lined baking sheet and bake for 30 minutes.
- Sauté the garlic with a couple tablespoons of water in a large soup pan.
- Blend the dates with the tamari and rice vinegar in a blender.
- Pour into the pot along with the ginger, lemongrass powder, kombu, pepper flakes, tamari, vegetable broth, kale and miso and cook for 30 minutes on medium heat.
- Once mushrooms are finished soaking, slice them into small slices and add them to the pot.
- When the tofu and eggplant are done baking add them to the pot.
- Cook the rice noodles separately, rinse and drain them.
- After the soup has cooked for the 30 minutes, add the rice noodles and kimchi.