Asian-Style Tofu and Rice Noodle Soup
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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
Servings: 4
180 g tofu
80 g rice noodles
1 carrot
900 ml vegetable broth
1 tablespoon soy sauce
Steps
Cut the tofu into cubes and the carrot into thin matchsticks or slices, and set the rice noodles aside for brief cooking. Measure the soy sauce in advance so you can season the broth without extending the noodle cooking time.
Pour the broth into a pot and bring it just to a gentle boil. Keep the heat low so the rice noodles do not overcook too quickly once added.
Add the tofu, carrot, rice noodles, and soy sauce. Cook for 4–6 minutes, until the carrot and noodles are tender and the tofu is heated through.
Stir and serve immediately, while the rice noodles are tender but still springy and the tofu is only warmed through in the broth.
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