Vegan Spicy Lemongrass Noodle Soup
Ingredients
- 1 package noodles
- 2 tbsp lemongrass paste
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1 tsp ginger powder
- 700 ml vegetable broth or water
- 1 fresh chili, thinly sliced
- 1 small carrot, thinly sliced or any favorite vegetables
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tsp white pepper
- 1 tbsp vegan oyster sauce
- 2 tsp sesame oil
- Salt to taste
- 2 tbsp chili oil
Toppings
- 200g pan-fried tofu
- Sliced carrot
- Handful coriander
- Toasted 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 lemongrass paste, fresh chili, and ginger powder and sauté for another minute.
Pour in vegetable broth and let it simmer for 5 minutes over low heat.
Add 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.
