Noodle soup with rice noodles, mushrooms and tofu

Name: Noodle soup with rice noodles, mushrooms and tofu
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tbsp olive oil; 1 white onion (finely chopped); 2 cm fresh ginger (peeled and finely chopped or grated); 2 garlic cloves (pressed); 1 red pepper (finely chopped); 1 L water; 325 g tofu (diced); 1 pak choi; 300 g oyster mushrooms (torn into strips); 1 vegetable stock cube (or 1 L of vegetable stock); 2 nests of brown rice noodles; 1 tbsp soy sauce or tamari (gluten-free); 1 tbsp lemon or lime juice; 2 spring onion (finely chopped)

Bowl of noodle soup with tofu, mushrooms, sliced red chilli, spring onions, and lime, placed on a table with chopsticks, soy sauce, and a glass of water. — Foto: Google Gemini

This recipe for a quick noodle soup with mushrooms and tofu in a simple vegetable stock is a lovely recipe for weekdays, when you do not feel like cooking anything elaborate. It is nutritious, tasty and filling! It was developed by the lifestyle program Plants for Health.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Ingredients

Servings: 2

2 tbsp

olive oil
1

white onion finely chopped
2 cm

fresh ginger peeled and finely chopped or grated
2

garlic cloves pressed
1

red pepper finely chopped
1 L

water
325 g

tofu diced
1

pak choi
300 g

oyster mushrooms torn into strips
1

vegetable stock cube or 1 L of vegetable stock
2

nests of brown rice noodles
1 tbsp

soy sauce or tamari gluten-free
1 tbsp

lemon or lime juice
2

spring onion finely chopped

Instructions

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Heat the olive oil in a saucepan. Chop the onion and fry until it looks translucent. Remove the seeds to make the pepper less spicy. Then fry the garlic, red chili and ginger along for a few minutes.
Bring a liter of water to the boil. Cut the tofu into cubes of 1 by 1 cm and cut the white parts of the pak choi into pieces. Tear the oyster mushrooms into strips. Add the boiling water together with the vegetable stock cube, the tofu, the oyster mushrooms and the white parts of the pak choi to the pan with the onion mixture. Let this simmer for 5-6 minutes.
Meanwhile, cut the green parts (leaves) of the pak choi into pieces and then add these to the stock, together with the rice noodles. Let it simmer for another 2 minutes. Then add the soy sauce and the lemon or lime juice. Garnish with the finely chopped spring onion.

Notes

Add a little chili oil for extra flavor and a kick! A handful of coriander and a pinch of five spice also tastes delicious with this soup, for fans of Vietnamese pho!

Instead of vegetable stock you can also use miso paste. Dissolve the miso paste in the soup at the end when it has cooled a little, to preserve the nutritious value of the miso. Season further with some soy sauce or tamari.