Vegan Spicy Lemongrass Noodle Soup
Ingredients
- 1 package noodles
- 2 tablespoons lemongrass paste
- 2 cloves garlic
- 1 shallot
- 1 teaspoon ginger powder
- 700 ml vegetable broth or water
- 1 fresh chili
- 1 small carrot or other vegetables
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon white pepper
- 1 tablespoon vegan oyster sauce
- 2 teaspoons sesame oil
- Salt, to taste
- 2 tablespoons chili oil
Toppings
- 200g pan-fried tofu
- Sliced carrot
- Handful of coriander
- Toasted black sesame seeds
Preparation
Cook the noodles according to the package directions.
Heat chili oil in a saucepan and sauté garlic and shallot until fragrant.
Add lemongrass paste, fresh chili, and ginger powder, then sauté for another minute.
Pour in the vegetable broth and simmer for 5 minutes over low heat.
Add soy sauce, mirin, white pepper, vegan oyster sauce, sesame oil, and salt to taste.
Transfer the cooked noodles to a serving bowl, pour the soup over them, and serve with all the toppings.
