Umami Tofu Noodle Soup
- 30 min
- ≈ €3.15
- 2 servings
- Easy
firm tofu, button mushrooms, and broccoli: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
- celery
Equipment
- stove
Prepare
Cut tofu
Cut tofu, button mushrooms, broccoli, and fresh ginger into even bite-size pieces.
Cook
Stir in tap water
Stir in tap water, vegan vegetable stock powder, fresh ginger, and soy sauce, bring to the boil once and simmer gently for 3–4 minutes.
Heat rapeseed oil in a large pan over medium-high heat
Heat rapeseed oil in a large pan over medium-high heat. Fry tofu and button mushrooms for 7–9 minutes, until piping hot and browned on several sides.
Add egg-free pasta and broccoli and cook for 9–11 minutes
Add egg-free pasta and broccoli and cook for 9–11 minutes more, until the vegetables are tender.
Finish
Divide egg-free pasta and broccoli evenly between the serving
Divide egg-free pasta and broccoli evenly between the serving plates or bowls, add tofu, button mushrooms, and nori sheets, and serve immediately.
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