Asian noodle soup vegan

Asian noodle soup vegan
Quantity Ingredient
80 g Wide Rice Noodles
150 g Shiitake Mushrooms
80 g Carrots
40 g Leeks
40 g Sugar Peas Pods
5 g Ginger
2 tbsp Soy Oil
0,5 l Vegetable broth
2 tbsp Soy sauce
2 tbsp Sake wine
120 g Tofu
1 tbsp Food starch

Asian noodle soup vegan is served with fried tofu. Break wide rice noodles into bite-sized pieces, pour boiling water over them and let them soak for 10 minutes. Clean the shiitake mushrooms and cut the hats into strips. The stems are not used. Peel the carrots and clean the remaining vegetables. Cut the carrots, leek and sugar pea pods into strips. Cut the garlic and ginger into fine cubes. Heat 1 tablespoon soy oil in a pan, sauté the vegetables and mushrooms and season with garlic and ginger. For the Asian noodle soup boil vegan vegetable broth. Add vegetables and mushrooms and season with soy sauce and sake or alternatively dry sherry. Drain the pasta and keep it warm in the soup at a low temperature. Cut the tofu into small cubes, turn into sufficient cornflour and fry in 1 tablespoon soy oil until crispy. For the calculation of the calories I have indicated only the actually consumed starch. Fill Asian noodle soup vegan into small bowls and add tofu.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
501 kcal
56 g
18 g
21 g

(C)opyright by Marions Kochbuch