Umami Tofu Noodle Soup
- 30 min
- β β¬3.15
- 2 servings
- Easy
Main ingredients: firm tofu, button mushrooms, broccoli, and egg-free pasta. Allow about 30 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (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 3β4 minutes.
Heat rapeseed oil in a large pan
Heat rapeseed oil in a large pan over medium-high heat. Fry tofu and button mushrooms for 7β9 minutes, until piping hot and browned on several sides.
Add egg-free pasta and broccoli and cook
Add egg-free pasta and broccoli and cook for 9β11 minutes more, until the vegetables are tender.
Finish
Divide egg-free pasta and broccoli evenly
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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Recipe from VegPlan Β· https://vegplan.app/recipes/umami-tofu-ramen
