Asian Tofu Noodle Soup

Tofu, noodles and greens in flavor-full broth AND quick and easy too. Tofu from @heyvegan_Itd

Ingredients

• 10 cups of low-sodium vegetable stock
• 1 bunch green onions and more for toppings
• 2 inch piece of ginger peeled and sliced thick
• 2 tbsp vegan fish sauce
• 1 tbsp light soya sauce
• 1 tbsp sugar
• 1 tbsp hoisin sauce
• 1 tspn Chinese spice powder
• Juice of lemon, to taste
• 1 clov of garlic, slightly smashed or bruised
• Six cloves
• 454 g of extra firm tofu, cut into 1 inch cubes
• 10–12 large button mushrooms thinly sliced
• 2 heads of baby bok choy sliced
• 1 bunch baby spinach
• 8 oz vermicelli glass noodles
• Some fresh chopped cilantro and basil, to garnish
• 2 fresh green chillies, sliced, to garnish

Method

• In a large Dutch oven add stock water, the green onions, ginger, fish sauce, Chinese spice powder, a clove of garlic and cloves. Bring to a boil.
• Add the tofu and mushrooms. Bring to a boil again, then reduce to a simmer and simmer for 15–20 minutes. The longer it simmers the more concentrated the flavour.
• Meanwhile prepare garnishes – chop cilantro and basil, sliced green onions and chillies.
• Cook noodles according to package instructions.
• Season broth with salt and pepper, soya sauce and hoisin sauce.
• Add the bok choy and spinach, bring to boil again and cook for 2 minutes.
• Add noodles to the soup, cook until tender – 2 minutes.
• To serve, ladle tofu mushrooms, noodles and some greens into serving bowls and cover with broth. Serve with prepared garnishes.

Let me know when you try it!

xoxo

Zeeya J