Asian Sesame and Vegetable Broth
with Tofu and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Healthy, because
Even smarter
Mushrooms are rich in the B vitamins riboflavin, niacin, and pantothenic acid, which help benefit the heart, red blood cells, the digestive system, and skin.
You can use this broth to make many things from soups, to noodles, to sauces for meats.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Ramen noodle (frozen)
- 3 ½ cups chicken stock
- 1 cup fresh shiitake mushrooms (sliced)
- 1 chili pepper (halved and deseeded)
- 2 cups soybean sprout
- 3 Tbsps Rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp Corn starch
- 2 tsps sesame oil
- ½ cup scallions (chopped)
- ½ cup Papaya (flesh)
- ½ cup natural Tofu (diced)
Preparation steps
1.
Put the chicken stock into a pan with the shiitake mushrooms, chili, soy bean sprouts, rice vinegar, and soy sauce and bring to the boil.
2.
Bind the soup with the cornflour mixed with a small amount of water.
3.
Bring the soup to the boil, add the ramen noodles and boil, stirring, for 30 seconds. Add the spring onions, diced papaya and tofu to the soup, reheat, stir in the sesame oil and serve.
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