Tofu and bean sprout soup with rice noodles

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

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

Vegan
Soup

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

Ingredients

Method

Photos