Pic of Tofu tom yum with veg 'noodles'

Tofu tom yum with veg 'noodles'

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Vegetarian mains

Tofu tom yum with veg 'noodles'

Main Serves 2 30 min
This is our light but sustaining take on a traditional Asian dish, with ribbons of veg and mushrooms, lightly simmered in an aromatic lemongrass and miso broth with crunchy sprouts and marinated tofu strips. The dish is finished with a sriracha, a sauce made from chilli pepper, garlic, vinegar, a little sugar and salt (named after a city in Thailand where it originated).

Ingredients

  • 2 tbsp brown miso
  • 1 tbsp tamari
  • ½ tbsp bouillon powder
  • 1 garlic clove
  • ½ tsp ground ginger
  • 1 lemongrass
  • 2 courgettes
  • 2 carrots
  • 150g mushrooms
  • 15g parsley
  • 200g marinated tofu
  • 2 handfuls mixed sprouts
  • 1 tbsp dried coriander leaves
  • 1-2 tbsp sriracha - add to taste
  • salt and pepper
  • 1 lime

Method

Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Put the miso, tamari and bouillon in a large saucepan. Add 1 litre of water and bring to a simmer.
  • Step 2

    Peel and finely grate the garlic. Add to the saucepan as soon as it's ready, along with the ground ginger. Bash the
  • Step 3

    lemongrass stalk so the base splits slightly. Put that in the pan, too. Simmer the mix while you continue.
  • Step 4

    Trim the courgettes. Peel long ribbon like pieces, working down and round until you reach the seedy core. Do the same with the carrots. In batches, lay a stack of courgette ribbons on top of each other and halve them, lengthways (they don't have to be perfect!). Do the same with the carrot.
  • Step 5

    Thinly slice the mushrooms. Finely chop the parsley. Slice the tofu into 1cm strips.
  • Step 6

    Into the broth, stir the mushrooms and a couple of handfuls of mixed sprouts. Simmer for 2 mins. Stir in the dried coriander leaves, courgette and carrot. Simmer for approx. 1 min, until the veg is starting to soften but retains a little bite. Stir in enough sriracha to your taste for heat (we suggest 1 tbsp to start with).
  • Step 7

    Remove the lemongrass. Season and add lime juice to taste.
  • Step 8

    Divide the broth between wide bowls. Top with the tofu and sprinkle over the parsley to serve.

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