Ladle up a steaming bowl of soup stuffed with wholesome veggies, rice noodles and protein-packed tofu. It’s the right quick-and-easy vegetarian dinner.
Elements
- 2 tbs sesame seeds
- 2 tbs sunflower oil
- 250 g (3 cups) shiitake mushrooms, cleaned and halved
- 1 -inch recent ginger root, sliced
- 3 cloves garlic, crushed
- 1 1/4 L reduced-salt vegetable inventory
- 450 g (3 cups) agency tofu, cubed
- 2 massive carrots, peeled and chopped
- 100 g (1 cup) mangetout, halved
- 2 tbs soy sauce
- 1 tbs rice wine vinegar
- 1 tsp sesame oil
- 200 g rice noodles
- 1 handful coriander, roughly torn
- 1 lime, lower into wedges
- Salt
- Freshly floor white pepper, or black pepper
Methodology
Step 1.
Toast the sesame seeds in a dry frying pan set over a medium warmth till golden and fragrant, 1-2 minutes. Tip out right into a bowl and put aside.
Step 2.
Warmth the sunflower oil in a big saucepan set over a medium warmth. Add the mushrooms, ginger, garlic, and a pinch of salt, sautéing till the mushrooms launch their juices and begin to color, about 4-5 minutes.
Step 3.
Add the inventory and convey to a gradual simmer. Stir within the tofu, carrots, mangetout, soy sauce, vinegar, and sesame oil. Return to a simmer and prepare dinner till the carrots are tender to the tip of a knife, about 12-Quarter-hour.
Step 4.
Add the noodles to the broth and return to a simmer till tender to the chew, about 6-8 minutes. Discard the garlic and ginger.
Step 5.
Ladle into bowls and garnish with the toasted sesame seeds, coriander, and lime wedges.
Serves 4
