Asian Noodle Vegetable Soup with Tofu

Ingredients

• 1 clove garlic
• 1 piece ginger (2 cm)
• 0.5 tsp Chinese five-spice mix (from the Asian store)
• 1 heaping tsp yellow curry paste (from the Asian store)
• Pak Choi (from the Asian store)
• Baby corn (canned)
• 1.5 l vegetable broth
• 1 stalk lemongrass (from the Asian store)
• 3 tbsp Soy sauce
• juice of one lemon
• 3 tbsp Rice vinegar
• 3 heaping tsp raw cane sugar
• 150 g glass noodles
• 0.5 bunch flat parsley
• Salt
• sesame oil
• 300 g Tofu

Instructions

1. 1.

   Peel the garlic and finely chop it with the ginger. Soak the glass noodles in water. Wash the Pak Choi, cut off the stem and slice the leaves into thick strips. Drain the tofu and cube it. Drizzle with soy sauce and let sit. Drain the baby corn and split each ear lengthwise once.

2. 2.

   Add 1 tbsp oil to a pot and lightly sauté the ginger, garlic, and five-spice mix. Add the curry paste and cook briefly. Deglaze with vegetable broth. Add lemongrass, soy sauce, lemon juice, vinegar, and sugar; simmer on low heat for 3-5 minutes.

3. 3.

   Cut the noodles into small pieces with scissors and add them to the soup along with tofu, baby corn, and Pak Choi leaves. Continue simmering until the noodles are cooked (this takes very little time). If the soup tastes too sweet, add a bit more vinegar. Roughly chop parsley leaves. Divide the soup into bowls and sprinkle with parsley before serving.