Tofu Noodle Soup
A Japanese style soup full of savoury umami flavours. It is suitable for vegans
- Preparation Time30 mins
- Cooking Time30 mins
Nutrition per serving
- Energy406 Kcals
- 150 g shiitake mushrooms
- 1.5 litres of vegan vegetable stock
- 20 g dried kombu seaweed
- 50 ml Kikkoman soy sauce
- 3 tbsp. rice vinegar
- 250 g silk-strained tofu
- 1 tbsp. cornflour
- 3 garlic cloves
- 2 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
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.
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 in a salad spinner. 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 with Roasted Garlic and stir.
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.