Tofu & bean sprout soup

Cooking Soups Tofu & bean sprout soup

Create a hearty vegetarian meal with this tofu and bean sprout soup.

Lables: Vegan Vegetarian Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Bring water and stock to the boil in a saucepan over high heat. Add noodles and cook, uncovered, for 3 minutes or until tender. Combine chopped coriander, chilli, fish sauce and sugar in a bowl. Add chilli mixture to pan and cook, stirring, for 1 minute. Place tofu in serving bowls and ladle the soup over. Top with bean sprouts and coriander leaves. Serve with lemon wedges.

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500ml water
500ml vegetable stock
1 200g pkt fresh thin rice noodles
4 sprigs fresh coriander, finely chopped
1 fresh red birdseye chilli, deseeded, finely chopped
2 tsp fish sauce
2 tsp caster sugar
1 300g pkt firm tofu, drained, cut into 2.5cm cubes
165g bean sprouts
2 tbsp fresh coriander leaves, extra
1 lemon, cut into wedges, to serve

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Soups
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