Beauty

Spicy Noodle Soup with Tofu

Spicy Noodle Soup with Tofu
08
Jan

Veganuary is right here! So, the possibilities are you’re looking out for brand new vegan recipes. Whereas I’m not a vegan, a number of my meals and snacks are vegan-friendly, and if you happen to’ve learn my guide Eat Lovely, you’ll know that it’s filled with plant-based recipe concepts. Right now of yr, I like warming spicy soups, and this spicy noodle soup with tofu is certainly one of my favourites. It’s a terrific skin-boosting recipe, too.

THIS POST CONTAINS AFFILIATE LINKS

Vegan Recipes: Spicy Noodle Soup with Tofu

Serves 2
610 energy per serving

INGREDIENTS
400g udon noodles
400ml tin of coconut milk
250ml vegetable inventory
1 tsp coconut oil
20 oyster mushrooms, finely sliced
8 sugar snap peas, halved
150g recent tofu, reduce into 2.5cm squares and dried on kitchen paper
FOR THE SPICE PASTE
2cm knob of recent root ginger, peeled and grated
2 lemongrass stalks (outer leaves eliminated), chopped
2 recent pink chillies, deseeded and chopped, plus additional to garnish
3 shallots, chopped
1 garlic clove, finely chopped
1 tsp floor turmeric
Pinch of sea salt
1 tbsp coconut oil
TO GARNISH
Contemporary Coriander leaves
Crushed uncooked peanuts
Bean sprouts
Lime wedges

I like including cubes of tofu to a noodle soup like this one: the gluten-free noodles and protein are sustaining, making me really feel full, whereas the soup itself is filled with beautiful flavour from the chilli, turmeric and lemongrass. It’s a recipe that gives a splendidly warming, nutritious meal within the colder winter months – a terrific different for vegetarians, plus a lift to the great thing about the pores and skin as nicely.

  1. Place all of the components for the spice paste in a meals processor and mix to a pulp.
  2. Prepare dinner the udon noodles in a saucepan of boiling water based on the packet directions and put aside to empty.
  3. Place a frying pan over a medium warmth, add the spice paste and fry for 2-3 minutes. Pour within the coconut milk and vegetable inventory and produce to the boil. Scale back the warmth and simmer for five minutes.
  4. Warmth the coconut oil in a separate frying pan over a medium warmth. Add the oyster mushrooms and fry over a medium warmth for 3 minutes or till softened.
  5. Add the mushrooms to the sauce within the first frying pan. Add the sugar snap peas, tofu and drained udon noodles to the sauce and stir nicely to mix.
  6. To serve, spoon into bowls and garnish every with recent coriander leaves, crushed peanuts, bean sprouts, lime wedges and chilli to style.

You’ll discover two vegan-friendly breakfast recipes right here, too

Purchase Eat Lovely 

READ NEXT: Veganuary: Magnificence Manufacturers | Vegan Make-up I Love

© Wendy Rowe. All Rights Reserved.