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Asian Freshness in 10 Minutes: Cold Peanut and Tofu Soup

Name: Asian Freshness in 10 Minutes: Cold Peanut and Tofu Soup
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Brasileira
Ingredients: 200 grams (drained and pressed) Firm tofu; 4 tablespoons (creamy) All-natural peanut butter; 1 tablespoon Light miso (shiro miso); 1 tablespoon Toasted sesame oil; 2 tablespoons Soy sauce (or tamari); 2 tablespoons Rice vinegar; 1 teaspoon (optional, for balance) Brown sugar or maple syrup; 1 clove (large, minced) Garlic; 1 small piece (2cm, grated) Gengibre fresco; 200 ml / 1 cup of cubes Cold water or ice cubes; 1 teaspoon Chili oil (or to taste); 120 grams Mie or ramen type noodles; a to taste (chopped, for garnish) Fresh cilantro; a taste (chopped, for garnish) Green onions; a to taste (for garnish) Toasted and chopped peanuts; a to taste (for garnish) Sesame seeds

A creamy and spicy explosion for hot days, ready in the blink of an eye.

Por

Equipe Receita Solta

Asian Freshness in 10 Minutes: Cold Peanut and Tofu Soup

Prep Time10 min

Cook Time5 min

Servings2 servings

DifficultyEasy

Calories580 kcal

Resumo para quem tem pressa

"A refreshing summer dish inspired by Asian cold soups, serving chilled noodles immersed in a velvety broth of tofu and peanuts. The sauce whisked with miso, sesame oil, and soy sauce gains a rich texture with fresh herbs and chili oil."

Discover the simplicity of a cold noodle, tofu, and peanut soup, ready in minutes to refresh your palate with Asian flavors and an irresistible touch.

O Que Você Precisa Saber

- Blending firm tofu with peanut butter and ice water emulsifies a thick, highly nutritious cold broth. - The thermal shock in ice water immediately after cooking stops the softening and firms the pasta. - Light miso adds umami depth while rice vinegar cuts through the density of the oily paste.

Ingredients

200 grams (drained and pressed) Firm tofu
4 tablespoons (creamy) All-natural peanut butter
1 tablespoon Light miso (shiro miso)
1 tablespoon Toasted sesame oil
2 tablespoons Soy sauce (or tamari)
2 tablespoons Rice vinegar
1 teaspoon (optional, for balance) Brown sugar or maple syrup
1 clove (large, minced) Garlic
1 small piece (2cm, grated) Gengibre fresco
200 ml / 1 cup of cubes Cold water or ice cubes
1 teaspoon Chili oil (or to taste)
120 grams Mie or ramen type noodles
a to taste (chopped, for garnish) Fresh cilantro
a taste (chopped, for garnish) Green onions
a to taste (for garnish) Toasted and chopped peanuts
a to taste (for garnish) Sesame seeds

Instructions

Cook the Mie-style noodles according to the package instructions. Once ready, drain it and immediately plunge it into ice-cold water to stop the cooking and cool it completely. Reserve the cold noodles.

While the pasta cooks, prepare the sauce. In a blender, add the firm tofu (drained), peanut butter, miso, sesame oil, soy sauce, rice vinegar, sugar (if using), garlic, ginger, chili oil, and the cold water or ice cubes.

Blend all ingredients on high speed until smooth and homogeneous. The secret of this recipe is the velvety texture of the sauce. Taste and adjust the seasonings to your preference, adding more soy sauce or vinegar if needed.

Divide the chilled noodles into two deep bowls. Generously pour the creamy peanut and tofu sauce over the noodles, making sure to coat everything evenly. The short answer is that the dish is almost ready.

Finish each portion with a generous serving of chopped fresh cilantro, green onions, roasted peanuts, and sesame seeds. Serve immediately and enjoy this explosion of freshness and Asian flavor.

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Chef Tips

- Press the firm tofu with paper towels before beating to extract the excess neutral liquid from the brine. - Add ice cubes directly to the blender jar to keep the broth temperature very low. - Serve in deep bowls previously chilled in the freezer for 10 minutes to preserve thermal freshness.

Variations

- Cucumber version: add thin strips of Japanese cucumber julienne over the noodles before serving. - Extra spicy version: double the amount of chili oil and add thin slices of fresh chopped red chili pepper. - Edamame version: add half a cup of cooked and cooled edamame beans as an additional protein garnish.

Substitutions

- Mie or ramen noodles can be replaced with buckwheat soba noodles or rice spaghetti. - The whole peanut butter can be replaced by toasted white sesame seed paste (tahini). - The rice vinegar can be substituted with mild apple cider vinegar or fresh squeezed lime juice.

How to Store

Store the blended peanut broth in an airtight container in the refrigerator for up to 3 days. Store the cooked pasta separately with a drizzle of sesame oil for up to 2 days. Assemble the cold bowls only at the exact moment of serving.

Can You Freeze It?

It is not recommended to freeze the assembled dish or the blended tofu broth, as the emulsion of peanut paste with water separates phases and the thawed tofu acquires a granular and spongy texture. Always consume fresh.