Asian Style Tofu Soup Recipe
By Noble Veggies
🔪Prep Time: 10 mins
👩🍳Cook Time: 15 mins
6 cups vegetables broth
1 block of tofu cut into cubes
1 onion finely chopped
1 tbsp. fresh ginger table finely chopped
2 tbsp.yellow curry paste
1 tbsp.tamari sauce
2 or 3 babies Bok Choy cut in half
½ packet of rice vermicelli
1 tsp.sesame oil
1 cup beans sprouts
1Sauté in a large saucepan sesame oil, ginger and onion
2Add vegetable broth, soy sauce, curry paste and lemon juice
3Add tofu in pieces, Bok Choy. Bring to a boil and simmer for about 15 minutes.
4Cook rice vermicelli separately in boiling water.
5Rectify the seasonings of the soup to taste.
6Place the cooked vermicelli in bowls and add the soup on top.
7Add bean sprouts and coriander to taste
8Serve with lime wedges
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.