Vegan Soy and Ginger Rice Noodle Soup
This Vegan Ginger and Soy Rice Noodle Soup is a warming bowl of goodness that is perfect for colder winter months.
Servings: 4 people
Calories: 421.93kcal
Equipment
- 1 knife
- 1 chopping board
- 2 saucepans
- 1 strainer
- 1 ladle
Ingredients
- 250 g flat rice noodles
- 2 tablespoon sesame oil
- 1 inch root ginger cut into matchsticks
- 3 cloves garlic minced
- 3 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 1 litre vegetable stock
- 250 g smoked tofu cubed
- 1 Chinese leaf cabbage shredded
- 200 g mushrooms sliced
- 150 g sweetcorn
- 2 spring onions thinly sliced
- 1 tablespoon coriander leaves only
Instructions
- Cook the noodles in a pan of boiling water, drain and set aside.
- Sauté ginger and garlic in 1 tablespoon of sesame oil.
- Add soy sauce, rice vinegar and vegetable stock then simmer.
- Add the mushrooms and tofu then cook 5–7 minutes until the mushrooms have softened and the tofu is hot.
- Stir in sweetcorn and cabbage; simmer for another 3–4 minutes until the cabbage has wilted.
- Place noodles in bowls and ladle broth over top. Drizzle with the remaining sesame oil and garnish with spring onions and coriander.
Nutrition
Calories: 421.93kcal | Carbohydrates: 68.34g | Protein: 13.78g | Fat: 11.12g | Saturated Fat: 1.51g | Polyunsaturated Fat: 5.02g | Monounsaturated Fat: 3.79g | Sodium: 891.41mg | Potassium: 443.44mg | Fiber: 3.25g | Sugar: 3.31g | Vitamin A: 534.13IU | Vitamin C: 9.54mg | Calcium: 144.52mg | Iron: 3.11mg