I can’t stop myself from buying a block of fresh tofu whenever I go veggie shopping. A couple of days ago when I got one, I planned to make a soup with it. A simple soup with earthly Asian flavors. You can add or leave out any ingredient and yet the soup will be nourishing and filling.
This click will show you what I used and the quantity is up to you. The quantity that you see above is sufficient for 2 servings.
- Heat sesame oil in a wok and when it is smoky hot add ginger and garlic and sauté for a couple of seconds.
- Add the mushroom and stir quickly on high heat.
- Next in goes the water/ stock [I used around 500ml for 2 people] and bring to boil.
- Add the soy sauce.
- When the soup boils, add the moong noodles.The noodles should get cooked in 5 minutes Add the cubed tofu and mix gently.
- When the noodles is done, use chopsticks [or fork or anything you are comfortable with] and divide the noodles into two bowls.
- Ladle out the soup along with the veggies and tofu.
- Garnish with moong bean sprouts and spring onion.
- Drizzle Chilli oil and serve hot.
This goes to Priya of Mharo Rajastan's Recipes who is hosting the 30th edition of My Legume Love Affair,an event started by Susan of The Well Seasoned Cook
Labels: Slurpy soups, Touch of the Orient, Vegan varieties