2 tablespoon (40g) dark miso paste
3 fresh red chilis (70g) stemmed, sliced lengthwise and then cut in half
2 yellow onions (450g), peeled and cut into quarters
5 garlic cloves, left whole
2 tablespoon (30ml) hot chili oil
2 tablespoon (30ml) soy sauce
1 tablespoon (15g) brown sugar
1/4 cup (25g) curry powder
2 tablespoon (20g) red chili powder
2 cup (470ml) water
2 cup (90g) firm tofu, cut in bite-sized pieces and sauteed in 1 teaspoon of oil.
1/4 cup (60ml) olive oil
1 cinnamon stick
10 curry leaves
2 cup (470ml) water
20 green beans, stemmed, cut into thirds
1 Â¼ cup (60ml) coconut milk
2 tablespoons (30ml) soy sauce
1 teaspoon (5g) sugar
13 ounce (370g) rice vermicelli noodles
1 cup (65g) bean sprouts
Garnish: fresh mint leaves and lime wedges
InstructionsMake the chili paste by placing all chili paste ingredients into a blender and blend until smooth for 3 minutes. Pour into a bowl and set aside.
Make the soup (gravy) by heating 1 teaspoon of oil in a non-stick pan or skillet over medium heat. Add tofu and cook for 5 minutes, turning occasionally so that all sides are slightly browned. Turn off heat and set aside.
Heat oil in a pot over medium heat, and add cinnamon stick and curry leaves. Stir for a few seconds until fragrant.
Add the chili paste, and cook for 5 minutes stirring frequently.
Add 1 cup of water and bring to a boil.
Add green beans, tofu, coconut milk, soy sauce, and sugar. Turn down heat and simmer for 10 minutes.
Stir to combine, cover pot and turn off heat.
Discard curry leaves before serving.
Assembly. In a large pot, boil water for the noodles. When water boils add noodles,cook for 2 minutes and drain.
Add 1 roughly cup of noodle to each serving bowl.
Top with 3 ladles of soup (gravy), a handful of bean sprouts, and top with 5 or 6 mint leaves.
Serve with 2 lime wedges on the side.
Before you eat, squeeze with lime and stir.
NOte: If you can't find rice vermicelli you could use angel hair or capellini pasta.
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