Dinner, Lunch

Rice Noodle Soup

Dinner, Lunch

Rice Noodle Soup

This rice noodle soup is filled with green veggies, flavoured by miso and paste and finished with some glazed mushrooms and crispy tofu. It is really easy to make, so comforting and tasty but most of all super nourishing. Ideal for an easy weeknight dinner or a great lunch.

Prep time: 25 minutes

Servings: 4

Ingredients

250 grams of rice noodles

2 litres of vegetable broth

3 heaping tbsp of miso paste

2 tbsp of maple syrup

5 tbsp of soy sauce

3 garlic cloves (minced)

a bunch of green onions (divided in white and green parts)

1 small broccoli head cut into small florets

100 grams of frozen peas

400 grams of chestnut mushrooms (sliced)

1 tbsp of soy sauce

200 grams of extra firm (smoked) tofu

Instructions

Start by sautéing your garlic and white part of the onion in some cooking oil until golden
Add in the soy sauce and cook for another minute
Add in the maple syrup, broth and miso paste and bring to a soft boil
When the soup comes to a soft boil, add in the broccoli florets and cook for a minute. Then add in the rice noodles and let them cook for as long as instructed on the package (usually 5 minutes)
When the noodles are nearly done add in the green part of the onions and the frozen peas
While the soup is cooking; pan-fry your tofu in some cooking oil with salt and pepper until browned and crunchy
Add some cooking oil to a pan on medium-high heat. When the oil is hot, add in the mushrooms and let them sauté until browned. Then add in a tbsp of soy sauce and let them glaze for a few more minutes on medium heat.
Serve the noodle soup in bowl and top with the tofu and glazed mushrooms.

Hungry for more?