Asian Noodle Soup

Ingredients

• 2 cloves garlic
• 1 piece ginger
• 2 stalks lemongrass
• 2 stems Mint
• 1 stalk leek
• 2 stalks celery
• Salt
• 200 g wide rice noodles
• 3 spring onions
• 2 red bell pepper strips
• 300 g smoked tofu
• 2 tbsp Light soy sauce
• 1 tbsp lime juice
• 1 tsp agave syrup
• 0.5 tsp sambal oelek

Instructions

1. 1.

   Peel and thinly slice the garlic and ginger. Wash, trim, and cut the lemongrass into pieces. Rinse the mint, shake off excess water, pluck the leaves; set aside some for garnish.

2. 2.

   Slice the leek lengthwise, wash, trim, and cut into rings. Wash, trim, and if necessary de-pear the celery stalks, then slice thinly.

3. 3.

   Bring the celery with leek, ginger, garlic, lemongrass, mint, and 900 ml water to a boil in a pot, season with salt, and simmer over medium heat for about 20 minutes.

4. 4.

   Meanwhile cook the rice noodles according to package instructions. Wash, trim, and cut the spring onions into diagonal thin rings. Wash, trim, and slice the bell pepper into thin strips. Dice the tofu.

5. 5.

   Strain the broth through a sieve into a clean pot, bring to a boil, and season with soy sauce, lime juice, agave syrup, and sambal oelek. Add the bell pepper strips and simmer for 4 minutes over medium heat.

6. 6.

   Add the spring onions, noodles, and tofu. Warm through. Serve in bowls and sprinkle with remaining mint.