Vegan Noodle Broth
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 ozs Rice noodles
- 2 Tbsps vegetable oil
- 16 ozs firm Silken tofu (cut into small cubes)
- 1 clove garlic cloves (crushed)
- 2 tsps freshly grated ginger
- 4 scallions (sliced)
- 1 cup sliced Mushrooms
- 4 cups Vegetable broth
- 2 Star anise
- 4 tsps soy sauce
- 4 cilantro (torn)
- To garnish
- 3 tsps Coriander (crushed)
- scallions (curls)
- Mung bean sprouts
Preparation steps
1.
Cook the rice noodles according to the package instructions. Drain well and set aside.
2.
Heat the oil in a pan and add the tofu. Cook for about 2 minutes until browned.
3.
Add the garlic, ginger and scallions and cook for a further 2 minutes. Add the mushrooms, broth, and star anise and simmer for 5 minutes. Remove from the heat and stir in the soy sauce, cilantro leaves and rice noodles.
4.
Ladle the soup into warm serving bowls and scatter over a few crushed coriander seeds. Garnish with scallion curls and mung bean sprouts.
