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🍲 Quick Asian Noodle Soup with Tofu

180 kcal · 30 min · 4 servings

Ingredients

• 5 Shiitake mushrooms
• 1 stalk leek
• 2 leaves Napa cabbage
• 800 ml vegetable broth (instant)
• 20 g glass noodles
• 200 g tofu
• 1 tsp cornstarch
• salt
• pepper (from the mill)
• sugar
• 1 tbsp soy sauce
• bean sprouts

Instructions

1. 1. Pour plenty of boiling water over the mushrooms.
2. 2. Let the mushrooms soak for about 20 minutes.
3. 3. Drain the water and let the mushrooms drip dry.
4. 4. Cut off the tough stems of the mushrooms.
5. 5. Dice the mushroom caps into small pieces.
6. 6. Pour boiling water over the glass noodles.
7. 7. Let the noodles soak briefly.
8. 8. Drain the water and let the noodles drip dry.
9. 9. Cut the glass noodles into bite-sized pieces using kitchen scissors.
10. 10. Wash the leek thoroughly.
11. 11. Remove the outer layers of the leek.
12. 12. Cut the white and light green parts of the leek diagonally into thin strips.
13. 13. Cut the Chinese cabbage into strips as well.
14. 14. Dice the tofu.
15. 15. Bring the vegetable broth to a boil in a pot.
16. 16. Cook the mushroom cubes and leek in the broth for about 3 minutes.
17. 17. Add the glass noodles, tofu, and Chinese cabbage to the soup.
18. 18. Heat the ingredients briefly in the soup.
19. 19. Smooth out the cornstarch with 1 tablespoon of cold water.
20. 20. Stir the starch mixture into the soup.
21. 21. Let the soup come to a boil once.
22. 22. Season the soup with salt and pepper.
23. 23. Add 1 pinch of sugar and soy sauce.
24. 24. Serve the soup immediately while very hot.
25. 25. Sprinkle the soup with some soybean sprouts.

Nutrition per serving

• kcal: 180
• Protein: 10 g · Fett/Fat: 8 g · Carbs: 20 g