Tofu Noodle Soup

Total time60 mins

30 minspreparation time

30 minscooking time

Ingredients

4 portion(s)

150 g

shiitake mushrooms

1 ½ litre

vegan vegetable stock

20 g

dried kombu seaweed

50 ml

Kikkoman Naturally Brewed Soy Sauce

3 tbsp

rice vinegar

250 g

silk-strained tofu

1 tbsp

cornflour

garlic cloves

handfuls of fresh spinach leaves

2 tbsp

sesame oil

4 tbsp

Kikkoman Teriyaki Sauce with Roasted Garlic

200 g

ramen noodles

75 g

bean sprouts

Nutritional facts (per portion):1699 kJ / 406 kcal

13 gFat

21.3 gProtein

45.4 gCarbohydrates

Preparation

Step 1

Wash and trim the mushrooms, bring the vegetable stock to the boil and cook the mushrooms and kombu for approx. 15 minutes with the lid on. Remove from the heat and leave to stand at room temperature for another 30 minutes. Remove the mushrooms and kombu and place the mushrooms aside.

Step 2

Dice the tofu and dip it in the flour until all sides are covered. Peel and crush the garlic. Thoroughly wash the spinach and spin dry. Heat the oil in a pan, fry the tofu until golden brown on all sides and remove. Fry the garlic and spinach in the cooking juices for 2-3 minute, then add the Teriyaki Sauce and stir.

Step 3

Cook the noodles according to the pack instructions. Thoroughly wash the bean sprouts. Place the noodles, mushrooms, tofu, spinach and bean sprouts in bowls. Bring the stock to the boil again. Pour it over the content of the bowls and serve the Tofu Noodle Soup.

Tip

You can vary the vegetables depending on your preferences and the season.

Recipe-ID: 158

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