Vegan Spicy Lemongrass Noodle Soup
Ingredients
- 1 package noodles
- 2 tbsp lemongrass paste
- 2 cloves garlic
- 1 shallot
- 1 tsp ginger powder
- 700 ml vegetable broth or water
- 1 fresh chili
- 1 small carrot
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tsp white pepper
- 1 tbsp vegan oyster sauce
- 2 tsp sesame oil
- Salt for seasoning
- 2 tbsp chili oil
Toppings
- 200g tofu
- carrot
- handful coriander
- black sesame seeds
Preparation
Cook the noodles according to package directions.
Heat chili oil in a saucepan and sauté garlic and shallots until fragrant.
Add the lemongrass paste, fresh chili, and ginger powder and sauté for another minute.
Pour in the vegetable broth and let it simmer for 5 minutes over low heat.
Add the soy sauce, mirin, white pepper, vegan oyster sauce, sesame oil, and salt.
Transfer the cooked noodles to a serving bowl, pour the soup over them, and serve with the toppings.
Toppings
Pan-fry the tofu until golden and crispy.
Toast the black sesame seeds in a dry pan until fragrant.
Slice the carrot thinly.
