A hearty and nutritious soup packed with vegetables and vermicelli noodles, seasoned with tamari and lime juice for an umami flavour kick. You could swap the tofu for chicken, prawns, or a fried egg.
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
olive oil 1 tbsp
red onion 1 (diced)
garlic cloves 2 (crushed)
ginger 10 g (sliced)
bell pepper 1 (sliced)
mushrooms 200 g (sliced)
broccoli ½ (chopped)
vermicelli 100 g
vegetable stock cube 2
firm tofu 250 g (sliced)
tamari 1 tbsp
lime 1 (juice)
Method
Cooking Steps
Dice the red onion and crush the garlic. Thinly slice the ginger, bell pepper and mushrooms. Cut the broccoli into small florets (you can use the stalks too).
Heat a large pot on a medium heat with a dash of olive oil then cook the red onion, garlic and ginger for a couple minutes until the onion softens. Stir in the rest of the veg and cook for 5 minutes.
Make up the vegetable stock cube(s) with 200ml boiling water per serving. Pan fry the tofu in a frying pan for a few minutes with a dash of oil until golden. Or else you can crumble it directly into the soup and simmer it gently for a few minutes.
Add the noodles, stock, tamari and lime juice and boil for 2-3 minutes until the noodles are cooked. Plate up and enjoy!
