29min 4 ppl
Vegan Clear Thai Noodle Soup
18 minutes
4 people
Medium31–60 min or 7–12 steps
18 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 14g
Carbs 50g
Fats 8g
About this dish
A fully plant-based clear-broth Thai noodle soup, golden pan-fried tofu and rice noodles in a light garlic broth finished with morning glory and crispy shallots.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovesfinely chopped, divided4
- Beansproutsto serve100 g
- Morning glorycut into 5cm lengths100 g
- Spring onionssliced, to serve2
- Fresh Corianderroughly chopped, to serve10 g
Plant Proteins
- Firm tofucut into 2cm cubes300 g
Dried Goods
- Rice stick noodlessoaked and blanched300 g
- Crispy fried shallotsto serve15 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetable stock1000 ml
- Vegetable Oildivided3 tbsp
- Light soy sauce2 tbsp
- Vegetarian oyster sauce1 tbsp
Utensils
- Frying pan
- Small saucepan
- Large saucepan
- Slotted spoon
- Chopping board
- Sharp knife
- Ladle
Method
1
Heat 1 tablespoon of the vegetable oil in a frying pan and fry the tofu cubes for 5 minutes, turning occasionally, until golden on all sides, then set aside.
Approx. 5 minutes
2
Heat the remaining oil in a small saucepan over medium heat and fry half the garlic for 2 minutes until golden and crisp, then lift out with a slotted spoon and set aside as garlic oil.
Approx. 2 minutes
3
Pour the vegetable stock into a large saucepan, add the remaining garlic and bring to a simmer.
Approx. 3 minutes
4
Stir in the light soy sauce, vegetarian oyster sauce and white pepper and simmer for 2 minutes.
Approx. 2 minutes
5
Add the morning glory and cook for 1 minute until just wilted.
Approx. 1 minute
6
Divide the blanched rice noodles and beansprouts between four bowls and ladle over the hot broth and morning glory, then top with the tofu.
Approx. 3 minutes
7
Drizzle each bowl with the garlic oil and scatter over the spring onions, crispy fried shallots and coriander.
Approx. 2 minutes
