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