Asian Noodle Soup with Tofu
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
2
- Ingredients
- 40 grams Glass noodles
- 40 grams soybean sprout
- 1 shallot
- button Mushroom (60 grams each)
- 1 Tbsp soybean oil
- 100 grams diced Tofu
- 1 garlic clove
- 1 Tbsp soy sauce
- 1 Pepperoncini
- 700 milliliters Vegetable broth
- Lime juice
- 1 Tbsp scallions
Preparation steps
1.
Combine glass noodles with boiling water and allow to soak for about 2 minutes. Drain in a colander with the bean sprouts. Rinse in cold water and drain. Peel shallots and chop, clean mushrooms and cut into slices. Rinse pepperoncini, trim and cut into thin rings.
2.
Heat soybean oil in a saucepan, add shallots and mushrooms and sauté until soft. Add tofu and fry briefly. Peel garlic, squeeze into the pan with a garlic press and season to taste with soy sauce and pepperoncini. Pour in vegetable broth and noodles and heat thoroughly. Season to taste with a little lime juice, sprinkle with chives and serve.
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