Spicy Noodle Soup with Tofu

Veganuary is right here! So, the possibilities are you’re looking out for brand spanking new vegan recipes. Whereas I’m not a vegan, lots of my meals and snacks are vegan-friendly, and if you happen to’ve learn my ebook Eat Beautiful, you’ll know that it’s filled with plant-based recipe concepts. Right now of 12 months, I like warming spicy soups, and this spicy noodle soup with tofu is one in every of my favourites. It’s a terrific skin-boosting recipe, too.


Vegan Recipes: Spicy Noodle Soup with Tofu

Serves 2
610 energy per serving

400g udon noodles
400ml tin of coconut milk
250ml vegetable inventory
1 tsp coconut oil
20 oyster mushrooms, finely sliced
8 sugar snap peas, halved
150g contemporary tofu, minimize into 2.5cm squares and dried on kitchen paper
2cm knob of contemporary root ginger, peeled and grated
2 lemongrass stalks (outer leaves eliminated), chopped
2 contemporary crimson chillies, deseeded and chopped, plus additional to garnish
3 shallots, chopped
1 garlic clove, finely chopped
1 tsp floor turmeric
Pinch of sea salt
1 tbsp coconut oil
Contemporary Coriander leaves
Crushed uncooked peanuts
Bean sprouts
Lime wedges

I like including cubes of tofu to a noodle soup like this one: the gluten-free noodles and protein are sustaining, making me really feel full, whereas the soup itself is stuffed with attractive flavour from the chilli, turmeric and lemongrass. It’s a recipe that gives a splendidly warming, nutritious meal within the colder winter months – a terrific different for vegetarians, plus a lift to the great thing about the pores and skin as properly.

  1. Place all of the substances for the spice paste in a meals processor and mix to a pulp.
  2. Cook dinner the udon noodles in a saucepan of boiling water in accordance with the packet directions and put aside to empty.
  3. Place a frying pan over a medium warmth, add the spice paste and fry for 2-3 minutes. Pour within the coconut milk and vegetable inventory and produce to the boil. Cut back the warmth and simmer for five minutes.
  4. Warmth the coconut oil in a separate frying pan over a medium warmth. Add the oyster mushrooms and fry over a medium warmth for 3 minutes or till softened.
  5. Add the mushrooms to the sauce within the first frying pan. Add the sugar snap peas, tofu and drained udon noodles to the sauce and stir properly to mix.
  6. To serve, spoon into bowls and garnish every with contemporary coriander leaves, crushed peanuts, bean sprouts, lime wedges and chilli to style.

You’ll find two vegan-friendly breakfast recipes here, too

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