Tofu Tempura Noodles Soup (Vegan)
100 gram Tofu tempura
50 gram Rice noodles
30 gram Green beans-sliced
10 gram Dry Shitake Mushroom
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 flake(optional)
1 pinch Black pepper
– Soak the dry shitake mushroom in the water in a medium mixing bowl for at least 1 hour.
-Cook Tofu Tempura according to my previous Tofu nuggets recipe. If you already cooked the tofu prior. You can bake it in the 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 an instruction on the package.
-Transfer shitake mushroom and its water into a saucepan.
-Add the sliced green beans, soy sauce, sugar, bouillon powder. Bring it to boil, simmer for further 5 minutes. Drizzle the lemon juice and sprinkle a little black pepper.
-Assemble the cooked noodles, tofu and broth.
-Garnish with coriander leaves, sliced red chili or dry chili flake (optional). Serve immediately.
-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 easy to cook. Have a look at this blog for tofu cooking tips
-Don’t like deep fry? Check this bake tofu nuggets recipe of mine.
-Make sure you serve this dish immediately as the rice noodles easily absorb the broth.You don’t want socky noodles at the end.