Vegan Noodle Soup
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.