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Gingery Vegetable And Tofu Soup

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine vietnamese
Servings 6

Ingredients
  

  • 454 grams tofu, pan fried until crispy (medium firm)
  • 900 ml vegetable broth
  • 160 grams vermicelli
  • 3 tbsp neutral flavoured cooking oil
  • 1 medium carrot (peeled and julienned)
  • 1 head broccoli (cut into bite-sized florets)
  • 1 cup mushrooms (sliced)
  • 4 cloves garlic finely chopped
  • 2 inch piece of ginger julienned
  • 3 scallions chopped
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce (I used mushroom soy sauce)
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil
  • 1/2 tsp sugar
  • lime fresh squeezed

Instructions
 

  • Prepare vermicelli noodles per package directions.
  • Stir-fry tofu. Heat a wok or large skillet over medium-high heat. Add cooking oil. Fry until tofu is crispy, and then remove from pan.
  • To same skillet (or wok) add additional cooking oil if needed and stir-fry the garlic, ginger, and white parts of scallion until aromatic, about 30 seconds. Toss mushrooms, carrots and broccoli and stir-fry continuously for 2 minutes. Add vegetable broth, soy sauces, rice vinegar, sesame oil and sugar and bring to a simmer.
  • To serve, pour broth and veggie mixture over vermicelli noodles and top with fried tofu. Add a squeeze of lime juice. Bring soy sauce for the table.
Keyword Soup