Vietnamese · Dinner
Vegetarian Noodle Soup
A light Vietnamese noodle soup built on a lemongrass-ginger vegetable broth, with pan-seared tofu, rice noodles, bean sprouts, bok choy and scallion. Seasoned with soy sauce and a squeeze of lime, finished with cilantro and chili for a clean, savoury, herb-bright bowl served hot.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
432Calories
21.3gProtein
15.9gFat
54.8gCarbs
8.6gSugar
5.9gFiber
1387mgSodium
0mgChol
2.4gSat Fat
780mgPotassium
310mgCalcium
4.8mgIron
0mcgVitamin B12
38mgVitamin C
vegan
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
herb-salt
hidden-gems
vegan
Instructions
1
Prep
Cube the tofu. Bruise lemongrass with the flat of a knife. Slice ginger, garlic, scallion and chili. Soak rice noodles in warm water for 10 minutes until pliable, then drain.
2
Sear
Heat vegetable oil in a skillet over medium-high heat and sear tofu cubes for 4 to 5 minutes, turning occasionally, until golden and crisp on most sides.
3
Simmer
Combine vegetable stock, water, lemongrass, ginger and garlic in a saucepan over medium heat and simmer for 12 minutes until fragrant and pale gold.
4
Season
Stir soy sauce, sugar and salt into the broth and simmer over medium-low heat for 2 minutes, tasting until balanced between savoury and lightly sweet.
5
Poach
Slide bok choy halves into simmering broth over medium heat and poach for 2 minutes until leaves wilt and stems turn bright green.
6
Build
Divide drained rice noodles and bean sprouts into a bowl, pour hot broth and bok choy over noodles to soften them fully in residual heat.
7
Plate
Arrange seared tofu over noodles, scatter with scallion and cilantro, top with chili and serve with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g firm tofu
- 5.2 oz150g dry rice noodles
- 22 stalk lemongrass
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 2 cup480ml vegetable stock
- 2 cup480ml water
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sugar
- 1 cup90g bean sprouts
- 11 head baby bok choy
- 22 scallion
- 4 tbsp4 tbsp fresh cilantro leaves
- 11 lime
- 22 small red chili
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp salt
