Quick and Easy Tom Yum Noodle Soup with Tofu
Ingredients
- 3 cups vegetable broth
- 5 tsp tom yum paste
- 4 lime leaves (optional)
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 7 oz extra firm tofu, cubed
- 2 tbsp neutral cooking oil
- 1 tsp Mirin
- 4 oz cremini mushroom, sliced (optional)
- 2 medium size carrots, sliced
- Juice from 1 lime
- 1 tsp agave
- Handful of string beans, cut in half
- 1 bag of dry noodles or 2-3 bags of ramen noodles
- salt, to taste
Garnishes
- fresh cilantro or mint leaves
- lime wedges
- black sesame seeds
- sliced onions
Preparation
In a large pot, bring the vegetable broth to a boil. Add the tom yum paste and lime leaves. Boil the broth over medium-low heat for 5 minutes.
Meanwhile, heat up 2 teaspoons of oil in a sauté pan. Add cubed tofu, soy sauce, and mirin. Fry the tofu until it is golden brown on both sides. Set it aside.
Add the coconut milk, mushrooms, string beans, and carrots to the broth and cook the soup for another 5 minutes until vegetables are tender.
Turn the heat to low and add the lime juice, agave, salt, and pepper.
In a separate pot, cook the noodles according to the package directions. Rinse them and set aside.
Distribute the cooked noodles evenly among 4 bowls, pour in a generous amount of tom yum soup, and top each bowl with fried tofu, sesame seeds, lime wedges, onions, and herbs.
