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 ( 11 évaluations )

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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: 191 kcal / 800 kJ
Protides: 8 g
Lipides: 7 g
Glucides: 25 g
Fibre: 3.9 g