Vegetable Noodle Soup
Cook Time:
30 min
Prep Time:
15 min
Servings:
4
Ingredients
- 4 cups vegetable broth
- 2 cups water
- 2 tbsps rice vinegar
- 2 tbsp grated ginger
- 2 tbsp soy sauce
- 1 jalapeno sliced
- 1 carrot thinly sliced
- ½ slab extra firm tofu
- 2 cups spinach
- 4 scallions thinly sliced
- 1 small noodle packet
- ½ tsp garlic powder
- ½ tbsp nutritional yeast
- 1 tsp agave
- ½ tsp red chilly flakes
- 1 tsp chilly sauce
- Salt & lime juice according to taste
Directions
- Heat the vegetable broth and water with the soy sauce, rice vinegar, ginger, red chillyflakes & agave on medium flame for 20-25 minutes.
- Add the cubed moisture free tofu at this time and cook covered for a few minutes tohelp the flavors to seep into the tofu.
- Cook the noodles as per the package instructions and keep ready.
- Saute the carrots and spinach with a little sesame oil.
- Add garlic powder, salt & nutritional yeast and cook till the spinach wilts and the carrotsare just cooked.
- When assembling the noodle bowl, add some warm broth with the tofu in a bowl.
- Add a small bit of noodles, carrot spinach mixture & jalapeno slices with a topping ofcrunchy scallions.
- A squeeze of lime & chilly flakes, if desired can be added before serving.