Tofu and corn noodle soupAugust 2, 2013
A vegetarian soup with a gourmet twist that’s sure to warm you up on chilly nights.
Ingredients for two people
|2 tbs||vegetable oil|
|1||red onion, finely chopped|
|1 stalk||silverbeet, stems finely chopped, leaves shredded|
|10 g||vegetable stock|
|200 g||rice vermicelli noodles|
|1||corn , kernels removed|
|1 bunch||spring onion, thinly sliced|
For the soup
Heat the vegetable oil in a large saucepan over medium heat. Add the onion, garlic and the finely chopped silverbeet stems. Cook for 2 minutes or until soft, stirring occasionally.
Dissolve every 10g of vegetable stock into 1 litre of boiling water (10g : 1L). Add the vegetable stock and increase heat to medium-high and bring to the boil. Reduce the heat to low and add the vermicelli noodles and stir until the noodles have separated. Simmer uncovered for 4 minutes.
Add the tofu, corn and silverbeet leaves and cook for 3 minutes or until corn kernels are cooked through. Season with sea salt and freshly cracked pepper, stir well.
Ladle the tofu and corn noodle soup into warmed bowls, garnish with remaining spring onions and enjoy in this winter warmer!
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