Thai Food Made Easy | VEGAN NOODLE SOUP
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Vegan Noodle Soup 


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 chunky cut

40 gram                                 Toku or Straw mushroom

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



-Bring the water, onion, carrot, mooli, spring onion to 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 mushroom, radish, coriander, soy sauce, sugar, white pepper, salt and vegetable bouillon powder and gently boil for further 10 minutes.

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

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



-Add dry chilli flake 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.