Asian vegetable soup with tofu

Name: Asian vegetable soup with tofu
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 portions
Ingredients: 15 g fresh coriander leaves; 5 tbsp soy sauce; 30 g light sesame oil; 100 g tofu; 150 g carrots; 100 g daikon radish; 2 garlic cloves; 30 g fresh root ginger; 1000 g water; 2 tbsp vegetable stock paste, homemade; 100 g spring onions; 100 g snow peas; 100 g thin wheat noodles; 2 - 3 tbsp vinegar; 1 - 2 tbsp agave syrup; 1 pinch fine salt; 1 pinch freshly ground black pepper

4.6 12 évaluations

Préparation 30min

Total 1h 30min

6 portions

Ingrédients

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