Quick and Easy Tom Yum Noodle Soup with Tofu
Ingredients
- 3 cups vegetable broth
- 5 teaspoons tom yum paste
- 4 lime leaves (optional)
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 7 ounces extra firm tofu
- 2 tablespoons neutral cooking oil
- 1 teaspoon Mirin
- 4 ounces cremini mushrooms (optional)
- 2 medium carrots
- Juice from 1 lime
- 1 teaspoon agave
- Handful of string beans
- 1 bag dry noodles or 2-3 bags ramen noodles
- Salt, to taste
Garnishes
- Fresh cilantro or mint leaves
- Lime wedges
- Black sesame seeds
- Sliced onions
Preparation
In a large pot, bring the vegetable broth to a boil. Add the tom yum paste and lime leaves. Boil over medium-low heat for 5 minutes.
Meanwhile, heat 2 teaspoons of oil in a sauté pan. Add the cubed tofu, soy sauce, and mirin. Fry until golden brown on both sides. Set aside.
Add the coconut milk, mushrooms, string beans, and carrots to the broth. Cook for another 5 minutes until vegetables are tender.
Turn the heat to low and add the lime juice, agave, salt, and pepper.
In a separate pot, cook the noodles according to package directions. Rinse and set aside.
Distribute the noodles evenly among 4 bowls. Pour in the soup and top with fried tofu, sesame seeds, lime wedges, onions, and herbs.
Notes
Some ingredients such as lime leaves and mushrooms are optional.
Adjust seasonings to taste for preferred flavor.
