Tofu and bean sprout soup with rice noodles

Name: Tofu and bean sprout soup with rice noodles
Yield: Serves 4
Ingredients: 15 ml/1 tbsp light soy sauce; 1 red chilli, seeded and sliced; 1 litre/1¾ pints/4 cups vegetable stock; 150 g/5 oz dried thick rice noodles; 5 ml/1 tsp finely chopped fresh root ginger; 5 ml/1 tsp finely sliced garlic; 10 ml/2 tsp palm sugar; juice of 1 small lime; 15ml/1 tbsp chopped fresh coriander (cilantro); 30 ml/2 tbsp chopped fresh mint; 90 g/3½ oz mung bean sprouts; 200 g/7 oz firm tofu, drained and cut into bitesize cubes; 15 ml/1 tbsp chopped fresh sweet basil; 50 g/2 oz roasted peanuts, roughly chopped; spring onion (scallion) slivers and red (bell) pepper slivers, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This light and refreshing soup is very quick and simple to make. The aromatic, spicy broth is simmered first, before adding the tofu, bean sprouts and noodles for very brief cooking. Make sure you use firm tofu because the softer variety will disintegrate during cooking.

Ingredients

150 g/5 oz dried thick rice noodles
1 litre/1¾

Method

Place the noodles in a bowl and pour over enough boiling water to cover. Soak for 10–15 minutes, until soft. Drain, rinse and set aside.
Meanwhile, place the stock, red chilli, soy sauce, lime juice, sugar, garlic and ginger in a wok over a high heat. Bring to the boil, cover, reduce to a low heat and simmer gently for 10–12 minutes.
Add the drained nood