Asian vegetable soup with tofu
TM5 TM6

Asian vegetable soup with tofu

4.5 (11 ratings)

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
800 kJ / 191 kcal
Protein
8 g
Carbohydrates
25 g
Fat
7 g
Fibre
3.9 g

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