Thai Food Made Easy | VEGAN NOODLE SOUP
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VEGAN NOODLE SOUP

Vegan Noodle Soup 

Serve: 2

Ingredients :

150 gram                               Mooli/Daikon – peeled and sliced

85 gram                                 Firm tofu – cubed and seasoned with salt and pepper

85 gram                                 Onion – peeled and halved

80 gram                                 Dry rice noodles

80 gram                                 Carrot – peeled and chunkily cut

40 gram                                 Toku or Straw mushrooms

30 gram                                  Radish – thinly sliced

2                                               Spring onion

2 clove                                    Garlic – finely chopped

1 small handful                     Coriander

1 litre                                      Water

1 tablespoon                          Gluten-free soy sauce

1 tablespoon                          Rapeseed oil

3/4 tablespoon                     Sugar

1 teaspoon                             Vegetable bouillon powder

1/4 teaspoon                         Salt

1/4 teaspoon                         White pepper

 

Method

-Bring the water, onion, carrot, mooli and spring onion to a boil and simmer for 45 minutes. This is your base broth.

-Use the oil to shallow fry the seasoned tofu until it turns golden brown. Remove the tofu from the frying pan then fry the garlic in the same pan until the garlic turns golden brown in colour

-Add Toku or Straw mushrooms, radish, coriander, soy sauce, sugar, white pepper, salt and vegetable bouillon powder and gently boil for a further 10 minutes.

-Cook the rice noodles according to the instructions on the package. Then drain the noodles. Pour the garlic oil into the noodles and mix well. Transfer the noodles into 2 serving bowls.

-Pour the vegan broth in the serving bowls that you prepared and enjoy Vegan Noodle Soup immediately.

Tip:

-Add dry chilli flakes and a tiny squeeze of lemon if you wanted a little freshness and spices.

-Want something just a little more substantial? Check Salt and Pepper Tofu with Veggie Stir-Fry recipe.