Hot & Sour Tofu Noodle Soup
30 min353 kcal each
A tangy, peppery broth with silky tofu, ribbons of egg, mushrooms and edamame over rice noodles. Vegetarian and warming.
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Plan this recipeIngredients
for 4 servings- Firm tofu600 g
- Eggs4 piece
- Mushrooms250 g
- Edamame, shelled200 g
- Carrot1 piece
- Rice noodles, dry60 g
- Spring onions4 piece
- Low-sodium soy sauce3 tbsp
- Fresh ginger15 g
- Garlic2 clove
- Sesame oil1 tsp
- Rice vinegar3 tbsp
- Black pepper1 tsp
- Chili flakes1 tsp
- Water1.40 l
Method
Prep 15 min · cook 15 min- Simmer the water with the sliced ginger, garlic and mushrooms for 5 minutes.
- Add the cubed tofu, edamame, carrot matchsticks, soy sauce, pepper and chili, and simmer for 5 minutes.
- Add the noodles and cook for 3 minutes.
- Stir the soup in a slow circle and drizzle in the beaten eggs so they set in ribbons.
- Off the heat, add the vinegar and sesame oil. Taste: it should be sharp and peppery. Top with spring onions.
Nutrition
per servingCal
353
Protein
30g
Carbs
28g
Fat
15g
Of 5g of sugar per serving, 0g is added sugar.
Of 15g of fat per serving, 3.3g is saturated.
