Vegan spicy noodle soup
Yeung Man Cooking · ♥ 6.9K likes · 218.7K views · 6 min video
Read about tofu in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 portions thin rice noodles
- 2 sticks green onion
- 1 tbsp white sesame seeds
- 1 whole shallot
- 2 pieces garlic
- ginger
- olive oil
Finely chop the shallot, garlic and ginger. Heat a medium stock pot over medium-high, add olive oil, then the shallot, garlic and ginger.
Chop the daikon into bite-sized pieces, add and saute three to four minutes.
- daikon radish
- 1 whole tomato
- attacking mushrooms
- 1 tbsp cane sugar
- 2 tbsp chili oil
Roughly chop the tomato. Add the shiitake, cane sugar, chili oil and doubanjiang and saute three to four minutes.
- 2 tbsp doubanjiang
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
Add the soy sauce, rice vinegar and tomatoes, then the vegetable stock. Cover, lower to medium and cook 10 minutes.
- 4 cup vegetable stock
- snow peas
- gnocchi mushrooms
- 1 cup tofu
Add the snow peas, enoki mushrooms and tofu; cover and cook another 5 minutes.
Cook the thin rice noodles to package instructions.
- cilantro
Put noodles in a bowl and pour the soup over generously; top with sliced green onion, cilantro and white sesame seeds.