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Recipe: spicy noodle soup with tofu

main
vegetarian
winter
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This recipe comes from skincare and make-up expert Wendy Rowe’s cooking and lifestyle book, Eat Beautiful. Here’s what she said about this flavoursome dish:

‘I love adding cubes of tofu to a noodle soup like this one: the gluten-free noodles and protein are sustaining, making me feel full, while the soup itself is full of gorgeous flavour from the chilli, turmeric and lemongrass. It’s a recipe that offers a wonderfully warming, nutritious meal in the colder winter months – a great alternative for vegetarians, plus a boost to the beauty of the skin as well.’

Eat Beautiful by Wendy Rowe (Ebury Press, £20)

Spicy noodle soup with tofu

Photo by

David Loftus

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Preparation Time5 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves1

LevelEasy


ingredients

Per serving:

400g udon noodles

400ml tin of coconut milk

250ml vegetable stock

1 tsp coconut oil

20 oyster mushrooms, finely sliced

8 sugar snap peas, halved

150g fresh tofu, cut into 2.5cm squares and dried on kitchen paper

For the spice paste:

2cm knob of fresh root ginger, peeled and grated

2 lemongrass stalks (outer leaves removed), chopped

2 fresh red chillies, deseeded and chopped, plus extra to garnish

3 shallots, chopped

1 garlic clove, finely chopped

1 tsp ground turmeric

Pinch of sea salt

1 tbsp coconut oil

To garnish:

Fresh coriander leaves

Crushed raw peanuts

Bean sprouts

Lime wedges

Photo by

David Loftus

1

Place all the ingredients for the spice paste in a food processor and blend to a pulp.

2

Cook the udon noodles in a saucepan of boiling water according to the packet instructions and set aside to drain.

3

Place a frying pan over a medium heat, add the spice paste and fry for 2–3 minutes. Pour in the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for 5 minutes.

4

Heat the coconut oil in a separate frying pan over a medium heat. Add the oyster mushrooms and fry over a medium heat for 3 minutes or until softened.

5

Add the mushrooms to the sauce in the first frying pan. Add the sugar snap peas, tofu and drained udon noodles to the sauce and stir well to combine.

6

To serve, spoon into bowls and garnish each with fresh coriander leaves, crushed peanuts, bean sprouts, lime wedges and chilli to taste.

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Preparation Time5 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves1

LevelEasy


ingredients

Per serving:

400g udon noodles

400ml tin of coconut milk

250ml vegetable stock

1 tsp coconut oil

20 oyster mushrooms, finely sliced

8 sugar snap peas, halved

150g fresh tofu, cut into 2.5cm squares and dried on kitchen paper

For the spice paste:

2cm knob of fresh root ginger, peeled and grated

2 lemongrass stalks (outer leaves removed), chopped

2 fresh red chillies, deseeded and chopped, plus extra to garnish

3 shallots, chopped

1 garlic clove, finely chopped

1 tsp ground turmeric

Pinch of sea salt

1 tbsp coconut oil

To garnish:

Fresh coriander leaves

Crushed raw peanuts

Bean sprouts

Lime wedges

Photo by

David Loftus

1

Place all the ingredients for the spice paste in a food processor and blend to a pulp.

2

Cook the udon noodles in a saucepan of boiling water according to the packet instructions and set aside to drain.

3

Place a frying pan over a medium heat, add the spice paste and fry for 2–3 minutes. Pour in the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for 5 minutes.

4

Heat the coconut oil in a separate frying pan over a medium heat. Add the oyster mushrooms and fry over a medium heat for 3 minutes or until softened.

5

Add the mushrooms to the sauce in the first frying pan. Add the sugar snap peas, tofu and drained udon noodles to the sauce and stir well to combine.

6

To serve, spoon into bowls and garnish each with fresh coriander leaves, crushed peanuts, bean sprouts, lime wedges and chilli to taste.

SHOW MORE
SHOW LESS

This recipe comes from skincare and make-up expert Wendy Rowe’s cooking and lifestyle book, Eat Beautiful. Here’s what she said about this flavoursome dish:

‘I love adding cubes of tofu to a noodle soup like this one: the gluten-free noodles and protein are sustaining, making me feel full, while the soup itself is full of gorgeous flavour from the chilli, turmeric and lemongrass. It’s a recipe that offers a wonderfully warming, nutritious meal in the colder winter months – a great alternative for vegetarians, plus a boost to the beauty of the skin as well.’

Eat Beautiful by Wendy Rowe (Ebury Press, £20)

Spicy noodle soup with tofu

1

Place all the ingredients for the spice paste in a food processor and blend to a pulp.

2

Cook the udon noodles in a saucepan of boiling water according to the packet instructions and set aside to drain.

3

Place a frying pan over a medium heat, add the spice paste and fry for 2–3 minutes. Pour in the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for 5 minutes.

4

Heat the coconut oil in a separate frying pan over a medium heat. Add the oyster mushrooms and fry over a medium heat for 3 minutes or until softened.

5

Add the mushrooms to the sauce in the first frying pan. Add the sugar snap peas, tofu and drained udon noodles to the sauce and stir well to combine.

6

To serve, spoon into bowls and garnish each with fresh coriander leaves, crushed peanuts, bean sprouts, lime wedges and chilli to taste.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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You decide

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

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