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Ingredients
Asian Soup with Rice Noodles
- Ingredients
- 2 garlic cloves
- 1 pc ginger
- 2 stalks Lemongrass
- 2 stalks mint
- 1 stalk Leeks
- 2 stalks Celery
- salt
- 200 grams wide Rice noodles
- 3 scallions
- 2 Red Bell pepper
- 300 grams Smoked tofu
- 2 Tbsps light soy sauce
- 1 Tbsp Lime juice
- 1 tsp Agave syrup
- ½ tsp Sambal oelek
Peel garlic and ginger and cut into thin slices. Rinse lemongrass, trim and cut into pieces. Rinse mint, shake dry and pluck leaves. Reserve some mint leaves for garnish.
Cut leeks lengthwise, rinse, trim and cut into rings. Rinse celery stalks, trim, peel if desired and cut into thin slices.
Add celery, leeks, ginger, garlic, lemongrass, mint and 900 ml (approximately 15 ounces) of water to a large pot, bring to a boil and season with salt. Simmer for about 20 minutes over medium heat.
Meanwhile, cook rice noodles according to package instructions. Rinse scallions, trim and cut diagonally into thin rings. Rinse bell peppers, remove seeds and ribs and cut into thin strips. Cut tofu into cubes.
Pour broth through a sieve into a clean saucepan, bring to a boil and season with soy sauce, sambal oelek, lime juice and agave nectar. Add bell peppers and simmer over medium heat for 4 minutes.
Add scallions, noodles and tofu. Serve soup in small bowls and garnish with reserved mint.
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.2 g | (27 %) |