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Ingredients
-
15
g fresh coriander leaves
or 15 g fresh parsley leaves - 5 tbsp soy sauce
- 30 g light sesame oil
- 100 g tofu plain, drained and diced (2 cm)
- 150 g carrots cut into pieces
- 100 g daikon radish cut into pieces
- 2 garlic cloves
- 30 g fresh ginger root thinly sliced
- 1000 g water
-
2
tbsp vegetable stock paste, homemade vegan (see tip)
or 2 vegetable stock cubes (each for 0.5 l) vegan - 100 g spring onions cut into diagonal rings
- 100 g snow peas cut in half
-
100
g thin wheat noodles broken into pieces
or 100 g rice noodles broken into pieces - 2 - 3 tbsp vinegar
- 1 - 2 tbsp agave syrup
- 1 pinch fine salt
- 1 pinch freshly ground black pepper
- Nutrition
- per 1 portion
- Calories
- 191 kcal / 800 kJ
- Protein
- 8 g
- Fat
- 7 g
- Carbohydrates
- 25 g
- Fibre
- 3.9 g
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