Page title and description

Vegetarian mains
Tofu tom yum with veg 'noodles'
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
PT10M
Cooking time:
20 min
PT20M
-
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.