Mapo Tofu Noodle Soup

Mapo tofu is the dish I always credit with turning me from a tofu skeptic into a tofu lover as a kid. If you've tried my kimchi version or seen me give zucchini the mapo treatment, you probably already know it's one of my favorites. With the weather finally cooling off, I've been looking for easy, protein-packed lunches that warm me up from the inside, and this recipe is definitely going on regular rotation.

I used the framework from my quick miso ramen, which quickly builds layers of flavor by browning minced ingredients rather than cooking hunks of meat and vegetables for hours. The ground pork gets stir-fried with red miso and doubanjiang until there's a generous layer of browned fond on the bottom of the pot, and that flavor gets pulled off the pan and into the soup with the help of some chicken stock. A little powdered gelatin adds the body of a really good bone broth.

To help bring the soup together with the mapo tofu inspiration, I also added a small amount of potato starch, which thickens the broth just enough to give it a velvety texture that helps it meld with the cubes of silken tofu.

Shirataki noodles aren't as absorbent as other types of noodles, so they can be a little bland in an ordinary bowl of noodle soup, but the starch and gelatin help the soup cling to every strand. This makes these gluten-free (and almost calorie-free) noodles a great option for making this bowl of soup a satisfying lunch. If you prefer, you can also substitute in ramen or udon noodles. Just boil them separately and add them to the bowl instead of the soup.

The pork and tofu give this plenty of protein, but if you want to add even more, a few slices of chicken breast chashu or a marinated ramen egg would be good here too!