Tofu Vegetable Noodle Soup


An asian-infused creation, it caters well to those moments when your fridge is full of random vegetables. “Spring Clean” your chosen vegetables to create a delicately soothing noodle soup. I’ve been indulging in a more liquid diet these days as a way to detox just in time for the changing seasons. Light, aromatic and rich in protein this dish does its job well and keeps you full for a longer time, slowly curbing your cravings.

Time needed: 15 mins
Serves 2

1 carrot, cut into long thin pieces
a handful Pak choi, (add according to taste)
2-3 cups rice noodles, cooked
350g Tofu (Firm) ( thats usually 1 pack)
2 tbs Miso Paste (Soya bean paste)
Season according to taste

1.Boil a pot of water.
2.Add the tofu cubes and cut carrots into the pot and cook for 4-5 minutes or until the carrots become slightly tender.
3.Add the pak choi and cook for a few more minutes, season according to taste.
4.Then add 2 tbs of bean paste. ( miso soup paste) cook for a minute or so and remove from heat. Add the noodles to the soup and serve hot!

Tip: If cooking the noodles yourself do so in a separate pot then drain and rinse to relieve the noodles of the taste they release!


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