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 ginger root; 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

4.5 (10 évaluations )

Créer un compte gratuitement

Niveau moyen

Temps de préparation 30min

Temps total 1h 30min

Nombre de portions 6 portions

Ingrédients

15 g fresh coriander leaves
ou 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)
ou 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
ou 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

Infos nut.: par 1 portion
Calories: 800 kJ / 191 kcal
Protides: 8 g
Glucides: 25 g
Lipides: 7 g
Fibre: 3.9 g