AI-generated
Asian-Style Tofu and Rice Noodle Soup
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/soups/asian-style-tofu-and-rice-noodle-soup
About this recipe
Asian-style tofu and rice noodle soup is a light yet satisfying soup made with vegetable broth. Tofu adds protein and a delicate texture, rice noodles soften quickly in the hot broth, and carrot contributes natural sweetness and color. Soy sauce adds a pronounced salty note that keeps the simple ingredients from tasting flat. It works well for a quick, Asian-style lunch when you want a warm soup without lengthy cooking or a heavy base.
Ingredients
180 g tofu
80 g rice noodles
1 carrot
900 ml vegetable broth
1 tablespoon soy sauce
Steps
Drain and dice the tofu. Peel the carrot and cut into thin matchsticks or slices. Read the rice noodle instructions: check whether they require boiling or soaking in hot water, and for how long. Measure the soy sauce.
Pour the broth into a saucepan and bring to a gentle boil. Add the carrot and simmer over low heat until it begins to soften. Meanwhile, prepare the noodles separately according to their package instructions.
Add the tofu and soy sauce to the broth. Simmer gently until the tofu is hot and the carrot is tender but still slightly firm. Add the prepared, drained noodles towards the end; gently separate the strands so they do not stick together.
Serve immediately after combining the ingredients. Avoid prolonged cooking of the noodles in the soup, as they will continue to absorb broth and lose their springy texture.
Estimated nutrition
Rate this recipe
3 ratings
Comments