Tofu egg-noodle laksa soup

Prep 20 min
Total 35 min
Makes 5 Servings



400-g pkg
miki noodles, cooked
454-g block
extra-firm tofu
227-g pkg
mixed mushrooms
2 tbsp
398-mL can
1 1/2 cups
3 tbsp
4 tsp
yellow curry paste
2 tsp
1/2 tsp
ground coriander
small carrot, cut into matchsticks
2 cups
bean sprouts, drained and rinsed
1/2 cup


  • SOAK miki noodles in a large bowl of hot water for about 10 min. Drain noodles and rinse well. Pat dry extra-firm tofu with paper towels. Cut in half horizontally, then cut into 1/2 -in. slices. Rinse and pat dry mixed mushrooms. Cut off and discard stems from shiitakes. Tear oyster mushrooms into bite-sized pieces. Thickly slice shiitakes and creminis.
  • HEAT a large, deep non-stick frying pan over medium- high. Add vegetable oil, then tofu. Do not crowd pan. You may have to do this in 2 batches. Fry tofu until golden, about 2 min per side. Transfer to a paper-towel- lined plate. Reduce heat to medium and add mushrooms to pan. Cook, stirring often, until soft, 2 to 4 min. Transfer mushrooms to same plate as tofu. Add coconut milk to pan along with water, fish sauce, yellow curry paste, brown sugar, coriander and carrot. Bring to a boil. Return tofu and mushrooms to pan. Gently boil for 5 min.
  • DIVIDE bean sprouts and noodles among 5 bowls. Ladle laksa mixture into bowls. Top with cilantro.

Shopping tip: Miki noodles, also called Shanghai, are thick egg noodles available in the refrigerated section of most grocery stores. Regular spaghetti works just as well. Use about 250 g.


Calories 469, Protein 22 g, Carbohydrates 33 g, Fat 30 g, Fibre 4 g, Sodium 1006 mg. Excellent source of Vitamin A

Wine Pairings

Pair it with: A classic Niagara Riesling
The addition of some unfermented grape juice makes this wine a touch sweeter and a bit lower in alcohol, creating a wonderful match for the spices and Asian flavourings of laksa. It boasts classic Niagara riesling aromatics of lime, grapefruit and honey. Our pick: Angel’s Gate Süssreserve Riesling, Ontario, $14.

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