Asian Noodle Soup with Tofu

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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 tablespoon soybean oil
100 grams diced Tofu
1 garlic
1 tablespoon soy sauce
1 Pepperoncini
700 milliliters Vegetable broth
Lime juice
1 tablespoon scallions
How healthy are the main ingredients?
Tofusoybean oilsoy sauceshallotgarlic

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.