Tofu Noodle Soup

A hearty and aromatic soup with rice noodles, veggies, and tofu in a flavorful broth enhanced with ginger, garlic, and Asian spices.

Ingredients:

• 200g firm tofu, cubed
• 100g rice noodles
• 4 cups vegetable broth
• 1 cup sliced mushrooms
• 1 cup chopped bok choy
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha sauce optional
• Salt and pepper to taste
• Fresh cilantro and green onions for garnish

Instructions:

Sesame oil should be heated over medium heat in a big pot

Add the grated ginger and minced garlic, and saut for one to two minutes, or until fragrant

After adding the vegetable broth, simmer the mixture

Cook the cubed tofu and sliced mushrooms together for five minutes

Add the rice vinegar, soy sauce, and, if using, sriracha sauce

Cook the rice noodles for 45 minutes, or until they are tender, after adding the chopped bok choy

To taste, add salt and pepper for seasoning

Garnish with green onions and fresh cilantro and serve hot