Vegetable broth with noodles and tofu
Asian lunch soup in a quarter of an hour
Active: 15 min
310 kcal per person
13 g protein per person
Asian
Protein source: tofu · Carb source: rice noodles
Your rating
Saved on this device. Click your current score to clear it.
Not enough ratings from others yet to show an average.
Ingredients for 4 people
- 1.500 ml vegetable stock
- 200 g rice noodles
- 200 g firm tofu, diced
- 2 pak choi, in strips
- 10 tbsp soy sauce
- 2 tsp sesame oil
- 4 spring onion, in rings
- 20 g fresh ginger, grated
Method
- Bring the stock to the boil with the ginger and soy sauce.
- Add the noodles and cook for 3 min.
- Add the tofu and pak choi and cook for 2 min.
- Serve with sesame oil and spring onion.
Tip
Add a tsp of white miso for extra umami. Only stir the miso into the soup off the heat. For more protein, use 300 g of tofu instead of 200 g, or add 150 g of edamame.
Keeps for 1 days in the fridge
Recommended brands per category are shown next to every ingredient the brand list knows.
bouillon en kruiden
- Boni Selection · Colruyt
- Knorr · Delhaize, Colruyt, Albert Heijn, Lidl, Carrefour
- Verstegen · Delhaize, Colruyt, Albert Heijn, Carrefour
- Euroma · Delhaize, Albert Heijn
tofu
- Clearspring · Albert Heijn, BioPlanet
- Crispy · Albert Heijn, BioPlanet
- De Hobbit · BioPlanet
- Sofine · Delhaize
- Taifun · BioPlanet
- AH · Albert Heijn
- Carrefour · Carrefour
aziatische sauzen
- Clearspring · Albert Heijn, BioPlanet
- Kikkoman · Delhaize, Colruyt, Albert Heijn, Carrefour
- Thai Heritage · Delhaize, Colruyt
- Blue Dragon · Delhaize, Colruyt, Carrefour
- Flying Goose · Delhaize, Colruyt
- Go-Tan · Delhaize, Colruyt, Albert Heijn, Carrefour
- Lee Kum Kee · Colruyt, Carrefour
Related recipes
- Macaroni with tomato sauce and vegan meatballs
- Quesadilla with black beans and vegan cheese
- Potato curry with peas and tomato
- Red lentil and coconut soup
This recipe appears in: Basic monthly menu, 28 days