Vegan Noodle Soup is good for any time and any place as it's one of the easiest and best tasting recipes on this site.
4 servings
INGREDIENTS
4 medium egg (optional)
375 g tofu natural
2 tbsp olive oil
10 g fresh ginger root
2 cloves of garlic
2 tsp sambal manis
200 g shiitake
814 g Saitaku ramen kit
1 liter of boiling water
1 bok choi
2 spring onions
METHOD
1. Bring a pan of water to a boil. When the water is boiling, add the eggs and cook for 6 minutes so they are near hard boiled but not quite yet. Put them under cold running water, peel and cut them lengthwise in halfs
2. Drain the tofu and pat dry with kitchen paper. Crumble the tofu finely in a bowl. Heat the oil in a frying pan and fry the tofu for 3 minutes over medium heat. Peel the ginger and finely chop, finely chop the garlic cloves and add to the tofu together with the sambal and fry for 4 minutes.
3. Meanwhile, cut the shiitakes into slices. Place the packets of soup base from the kits together with the water in a stockpot and bring to the boil. Add the shiitake and cook for 4 minutes.
4. Cut the pak choi into thin strips and add together with the noodles (from the kit) and cook for another 2 minutes.
5. Cut the spring onions into thin diagonal rings. Divide the soup among large bowls and divide the tofu over it. Place 2 egg halves in each bowl. Sprinkle with the spring onions and the seaweed-sesame mix (from the kit).
NUTRITIONAL VALUES (per portion)
Kcal | 605 |
Carbs | 55 g |
Sugar | 8 g |
Protein | 35 g |
Fats | 26 g |
Saturated fats | 5 g |
Fibre | 6 g |
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