Feel-good bowls of aromatic broth, noodles, veggies and tofu skin. This vegan noodle soup is comfort food at its very best.
Course: Lunch, Main Course
Keyword: broth, noodles, soup, tofu
For the broth:
4kaffir lime leaves
4cmpiece gingerroughly sliced
3dried shiitake mushrooms
3spring onionsroughly chopped
30gfresh coriander stemssave the leaves for garnishing
1vegan chicken-style stock cube
2tbsplight soy sauce
For the rest of the soup:
250gfresh or dried noodlescooked and rinsed under cold running water
250gyour favourite mixed veggiesblanched (I used broccoli florets, enoki mushrooms, sliced red peppers and mange tout)
3large sticks dried beancurdbroken into bite-sized pieces
Chilli oilto serve
1spring onionfinely sliced on the bias, to garnish
Reserved coriander leavesto garnish
Pour the water into a large saucepan or pot. Add all the ingredients for the broth, bring to the boil stir and cover with a lid. Simmer for 2 hours.
Place the dried beancurd sticks into a large bowl and cover with boiling water. Allow to soak for an hour. Once soaked, drain and squeeze out any excess water. Cut any extra large bits into smaller pieces.
Load up individual bowls with noodles, veggies, tofu skin and the hot broth. Top with spring onion, coriander and chilli oil, if desired.