Ingredients for 2:
- 200 grams of yam noodles
- 2 Chinese eggplants
- 2 celery stalks
- 1 small piece of fennel
- 1 onion
- 1 green pepper
- 2 carrots
- ½ Block of tofu (125 grams)
- 2 garlic cloves
- 1 piece of ginger of 1 centimeter
- 1 teaspoon miso paste
- 1 handful of bean sprouts
- 1 splash of soy sauce
- 2 glasses of water
- 2 tablespoons of Oil
- 1 pinch sesame/sesame seeds
Preparation:
1. The first step in making this Vegan Oriental Soup with Tofu and Yam Noodles is to chop the onion, garlic, and ginger.
2. Heat a pot with a little oil and prepare a good sauce with the onion, garlic and ginger.
3. While preparing the tofu stew, cut the vegetables: sliced carrot, celery and Chinese eggplant, pepper and fennel into medium pieces. Also cut the tofu into cubes and reserve it.
4. When the vegan stew is ready, add the carrot and pepper and cook for a minute, stirring with the spatula. Add the aubergine, celery and fennel and cook a little until the vegetables begin to soften. Add the bean sprouts and tofu cubes and cook for another 3-5 minutes.
5. Add the water and soy sauce and bring the soup to a boil. Remove the pot from the heat and add the noodles and miso paste. Stir and let stand until the noodles absorb all the broth.
6. Serve the yam noodle and tofu soup with some sesame seeds and chopped fresh coriander.