Quick and easy vegan rice noodle soup
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| fresh and light noodle soup |
A bowl of noodles will always be the ultimate comfort food
Ingredients, serves 1
Noodles80 g thin dried rice noodles, cooked
1 tsp grapeseed oil* (optional)
1/2 drops maggi sauce (or clear soy sauce) (optional)
1/2 tsp fried garlic (optional)
* I don't use olive oil anymore: test results published by the National Consumer Institute, found that 23 of 24 olive oils had traces of plasticizer and hydrocarbon (even organic ones)...
=> grape seed oil for salad
=> sunflower oil for cooking
=> organic salad oil (a blend of 3 nutritious seeds: rapeseed, sunflower, linseed)
Stock
1 tbsp sunflower oil
1 clove garlic, diced
1 small onion, sliced
2 cm piece fresh ginger, peeled and sliced
2 dried Shiitake mushrooms soaked, washed and finely chopped (and/or white mushrooms washed and sliced) (optional)
400 ml kettle-hot water or boiling homemade vegetable stock
1/3 vegan stock cube
2-5 coriander stalks, cut in half
1 pinch salt/pepper
1 tsp Maggi sauce (or clear soy sauce)
1/2 tsp Hoisin sauce (optional)
Garnish
100 g extra firm fresh tofu (organic and/or non-GMO), cubed cooked (pan fried until lightly golden)
1 handful bean sprouts (homemade)
1/4 onion, finely sliced
1 tsp fried garlic
1 tbsp herbs: coriander, chives, asian basil...
In a small pan, fry garlic gently in oil to a golden brown and set aside. In the same pan, fry tofu until lightly golden and set aside.
In a saucepan, fry garlic, onion in oil for 30 sec, then add ginger, mushroom and stir for 3 min.
Add boiling water or stock, coriander, salt and pepper, bring to the boil, and let simmer 3 min.
Serve immediately, pour the stock over the noodles, more or less covered, and garnish with bean sprouts, tofu, onion, fried garlic and herbs.
Season it with a little soy sauce, hoisin sauce, ketchup, sugar, lime or chile pepper if needed.
Stock
1 tbsp sunflower oil
1 clove garlic, diced
1 small onion, sliced
2 cm piece fresh ginger, peeled and sliced
2 dried Shiitake mushrooms soaked, washed and finely chopped (and/or white mushrooms washed and sliced) (optional)
400 ml kettle-hot water or boiling homemade vegetable stock
1/3 vegan stock cube
2-5 coriander stalks, cut in half
1 pinch salt/pepper
1 tsp Maggi sauce (or clear soy sauce)
1/2 tsp Hoisin sauce (optional)
Garnish
100 g extra firm fresh tofu (organic and/or non-GMO), cubed cooked (pan fried until lightly golden)
1 handful bean sprouts (homemade)
1/4 onion, finely sliced
1 tsp fried garlic
1 tbsp herbs: coriander, chives, asian basil...
Method
Soak and/or cook the noodles according to the packet instructions, drain and rinse with cold water. Place them in a bowl with grapeseed or salad oil and Maggi sauce, stir and set aside.In a small pan, fry garlic gently in oil to a golden brown and set aside. In the same pan, fry tofu until lightly golden and set aside.
In a saucepan, fry garlic, onion in oil for 30 sec, then add ginger, mushroom and stir for 3 min.
Add boiling water or stock, coriander, salt and pepper, bring to the boil, and let simmer 3 min.
Serve immediately, pour the stock over the noodles, more or less covered, and garnish with bean sprouts, tofu, onion, fried garlic and herbs.
Season it with a little soy sauce, hoisin sauce, ketchup, sugar, lime or chile pepper if needed.
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