Vegetarian Noodle Soup with Tofu

Ingredients

• 40 g ginger
• 1 clove garlic
• 2 stalks lemongrass
• 2 handful coriander leaves
• 2 Spring Onions
• 1 tbsp light sesame oil
• 2 lime leaves
• 2 red chilies
• 125 g mushrooms
• 400 g Tofu
• 1 tbsp light soy sauce
• 250 g rice vermicelli

Instructions

1. 1.

   Peel the ginger and garlic and slice them thinly. Lightly pound the lemongrass. Rinse the coriander leaves and shake dry. Wash the spring onions, trim, and cut the white parts into rolls. Roughly chop the green part of the spring onion.

2. 2.

   Heat the oil in a hot pot and sauté the ginger, garlic, lemongrass, and spring onion greens over medium heat for 3-4 minutes. Then pour in 1 l water, add half the coriander leaves and lime leaves, and simmer gently for 15-20 minutes.

3. 3.

   Meanwhile wash the chilies, deseed, and cut into rings. Clean the mushrooms and slice them. Cut the tofu into four equal pieces.

4. 4.

   Strain the broth through a sieve into another pot, bring to a boil again, and season with soy sauce. Cook the noodles according to package instructions. Warm the mushrooms and tofu in the soup for 2-3 minutes. Then distribute a piece of tofu and some mushrooms with noodles onto each plate. Sprinkle with spring onion rolls and chili rings.

5. 5.

   Garnish with remaining coriander leaves and serve.