Corn and Tofu Soup Bowls
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 7 ozs Glass noodles
- 2 ⅔ cups Tofu (cubed)
- 4 Tbsps soy sauce
- 3 Tbsps sesame oil
- fresh ginger (peeled and grated)
- 1 clove garlic cloves (crushed)
- 1 tsp Chinese 5 spice powder
- 1 Tbsp yellow Curry paste
- 6 cups vegetable stock
- 1 stick Lemongrass (chopped)
- lemon juice (from 1 lemon)
- 2 Tbsps Rice vinegar
- 2 tsps sugar
- 2 Baby corn (drained)
- 1 Bok Choy (shredded)
- cilantro (sprigs)
Preparation steps
1.
Soak the noodles according to the packet instructions. Drain, rinse and set aside.
2.
Sprinkle the tofu with 2 tbsp soy sauce and set aside.
3.
Heat the oil in a large pan and cook the ginger, garlic and 5 spice for 2 minutes. Add the curry paste, stir well and add a splash of the stock to deglaze the pan.
4.
Add the lemon grass, remaining soy sauce, lemon juice, rice vinegar and sugar, let bubble and add the rest of the stock.
5.
Simmer gently for 10 minutes then add the baby corn and pak choi. Cut the noodles with scissors and add to the soup. Add the tofu.
6.
Heat through, season with salt and serve the soup garnished with the coriander.
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