Vegan Spicy Lemongrass Noodle Soup
Ingredients
- 1 package noodles
- 2 tbsp lemongrass paste
- 2 cloves garlic, chopped
- 1 shallots, chopped
- 1 tsp ginger powder
- 700 ml vegetable broth or water
- 1 fresh chilli, thinly sliced
- 1 small carrot, thinly sliced or any of your favourite vegetables
- 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 chilli oil
Toppings
- 200g Pan fried tofu
- Sliced carrot
- Handful coriander
- Toasted black sesame seeds
Preparation
Cook the noodles according to package directions.
Pan-fry the tofu until golden brown.
Heat chilli oil in a saucepan, sauté garlic and shallots until fragrant.
Add in the lemongrass paste, fresh chilli and ginger powder, sauté for another minute.
Then pour in the vegetable broth and let simmer for 5 minutes over low heat.
Add in the soy sauce, mirin, white pepper, vegan “oyster” sauce, sesame oil and salt.
Transfer the cooked noodles to a serving bowl, pour the lemongrass soup over them and serve with all the toppings.
Notes
Prep time: 5 minutes
Cook time: 5 minutes
Serves 2
