← All recipes

🍝 Light Asian Noodle Soup with Tofu

205 kcal · 30 min · 4 servings

Ingredients

• 40 g glass noodles
• 40 g bean sprouts
• 1 shallot
• mushrooms (60 g each)
• 1 tbsp soybean oil
• 100 g diced tofu
• 1 clove garlic
• 1 tbsp soy sauce
• 1 chili pepper
• 700 ml vegetable broth
• lime juice
• 1 tbsp chive rings

Instructions

1. 1. Pour boiling water over the glass noodles.
2. 2. Let the noodles soak for about 2 minutes.
3. 3. Place the noodles and soybean sprouts together in a colander.
4. 4. Rinse the mixture under cold water.
5. 5. Let the noodles and sprouts drain well.
6. 6. Peel the shallot.
7. 7. Finely chop the shallot.
8. 8. Clean the mushrooms.
9. 9. Slice the mushrooms.
10. 10. Wash the chili pepper.
11. 11. Remove the stem of the chili pepper.
12. 12. Slice the chili pepper into thin rings.
13. 13. Heat soybean oil in a pot.
14. 14. Sauté the shallots and mushrooms in the hot oil.
15. 15. Add the tofu.
16. 16. Fry the tofu briefly.
17. 17. Peel the garlic.
18. 18. Press the garlic into the pot.
19. 19. Season the mixture with soy sauce.
20. 20. Add the chili rings.
21. 21. Pour the vegetable broth into the pot.
22. 22. Add the glass noodles to the soup.
23. 23. Season the soup with lime juice.
24. 24. Sprinkle chive rings over the finished soup.

Nutrition per serving

• kcal: 205
• Protein: 11 g · Fett/Fat: 8 g · Carbs: 25 g