CookEat Recipe
Tofu and Cabbage Baguette Cups
Short noodles, sautéed cabbage and tofu are coated with a reduced sake and prepared miso broth, then folded with ricotta. Spoon the warm mixture into small glasses over crisp baguette pieces.
Method
Steps
Step 1
Use prepared liquid miso soup, not powder or concentrated miso paste. In a small saucepan, combine the measured 180 g soup and 250 g sake. Bring to a boil, then simmer uncovered for about 20–30 minutes until approximately 100 ml remains; use the measured final volume rather than time alone. This reduction does not guarantee that all alcohol has evaporated.
Step 2
Weigh the noodles dry and cook in the 2 litres boiling water for their full packet time. Drain well and cut into short lengths. Wash and finely shred all the cabbage. Drain ready-to-eat pasteurized firm tofu, pat dry and cut into 1.5 cm cubes.
Step 3
Heat 1 tablespoon olive oil in a wide pan over medium heat. Cook the cabbage for 6–8 minutes until tender, then add the tofu and cook for another 5 minutes, turning gently, until hot throughout. Add the drained noodles and reduced sauce, tossing for 1–2 minutes so no puddle remains.
Step 4
Slice the baguette into twelve small pieces, brush with the remaining tablespoon oil and toast in a pan for 1–2 minutes per side. Let the tofu mixture stand off the heat for 3 minutes, then fold through the ricotta. Put one baguette piece into each of twelve small heatproof serving glasses and spoon the warm mixture on top. Serve immediately.
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