Asian noodle soup with tofu and vegetables

Broth with coconut milk, ginger and pak choi

Active: 25 min 410 kcal per person 16 g protein per person Asian
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Protein source: tofu · Carb source: noodles

one-pot

Ingredients for 4 people

  • 200 g ramen or rice noodles
  • 200 g firm tofu, diced
  • 1.000 ml vegetable stock
  • 200 ml coconut milk, or leave out for a lighter soup
  • 200 g pak choi, halved
  • 100 g mushrooms, sliced
  • 2 carrot, thinly sliced
  • 10 tbsp soy sauce
  • 1 tbsp sesame oil
  • 3 cm fresh ginger, cm, sliced
  • 1 clove garlic, clove, crushed
  • to taste spring onion, to garnish
  • to taste fresh coriander, to garnish

Method

  1. Heat the sesame oil in a soup pot. Fry the garlic and ginger for 1 min.
  2. Add the stock and coconut milk. Bring to the boil.
  3. Add the mushrooms, carrot and soy sauce. Cook for 5 min.
  4. Add the noodles and cook them according to the packet, usually 3 to 4 min.
  5. Add the pak choi and the tofu cubes for the last 2 min.
  6. Divide over four bowls. Garnish with spring onion and coriander.

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Asian noodle soup with tofu and vegetables

Tip

For extra heat, stir a teaspoon of sambal or sriracha into the broth.

Check the label

Not every variety of these products is vegan.

  • ramen or rice noodles: some ramen noodles contain egg, rice noodles never do

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This recipe appears in: Basic monthly menu, 28 days