TOFU TEMPURA NOODLES SOUP
TOFU TEMPURA NOODLES SOUP(VEGAN)
Tofu Tempura Noodles Soup (Vegan)
Serve: 1
Ingredients:
100 gram Tofu tempura
50 gram Rice noodles
30 gram Green beans – sliced
10 gram Dry Shiitake Mushrooms
300 ml Water
2 teaspoon Soy sauce
1/2 teaspoon Sugar
1/2 teaspoon Bouillon powder (vegan)
1/4 teaspoon Lemon juice
1/4 teaspoon Dry chili flakes (optional)
1 pinch Black pepper
Method
– Soak the dry shiitake mushrooms in water in a medium mixing bowl for at least 1 hour.
-Cook the Tofu Tempura according to my previous Tofu nuggets recipe. If you already cooked the tofu prior, you can bake it in a pre-heated oven at 200 Celsius for 12-15 minutes. It will bring the crispiness of the batter back.
-Prepare the rice noodles according to the instructions on the package.
-Transfer the shiitake mushrooms and its water into a saucepan.
-Add the sliced green beans, soy sauce, sugar and bouillon powder. Bring it to a boil, simmer for a further 5 minutes. Drizzle the lemon juice and sprinkle a little bit of black pepper.
-Assemble the cooked noodles, tofu and broth.
-Garnish with coriander leaves, sliced red chilli or dry chilli flakes (optional). Serve immediately.
Tip:
-I always press the tofu for at least 2 hours before cooking. This way, I can make sure that the tofu is dry which is easier to cook with. Have a look at this blog for tofu cooking tips.
-Don’t like deep fried? Check out this baked tofu nuggets recipe of mine.
-Make sure you serve this dish immediately as the rice noodles easily absorb the broth. You don’t want soggy noodles at the end.
