Golden Bowl with Tofu – Fragrant Soup with Bulgur, Vegetables, and Turmeric

01Method

1. 1

   Peel and finely chop the shallot, ginger, and garlic, then sauté in a tablespoon of olive oil until softened. Stir in the miso paste and cook until dissolved. Pour in 1 liter of water and the coconut milk, season with turmeric, soy sauce, and lime juice, and let it simmer for about 15 minutes. You can strain the broth at the end if you like.

2. 2

   Cook the bulgur in salted water until tender. In a separate pot, cook the broccoli and edamame with a pinch of salt and garlic powder.

3. 3

   Slice the tofu and pan-fry until golden brown, or roast in the oven at 180 °C for 10–15 minutes.

4. 4

   Divide the cooked bulgur among bowls and top with the tofu, broccoli, and edamame. Sprinkle with sliced green onions, sesame seeds, and cilantro, then ladle the hot broth over everything.