Tofu and corn noodle soup

August 2, 2013
by hellofreshau Uncategorized @au

    A vegetarian soup with a gourmet twist that’s sure to warm you up on chilly nights.

    Tofu and corn noodle soup

    Ingredients for two people

    2 tbsvegetable oil
    1red onion, finely chopped
    2garlic, minced
    1 stalksilverbeet, stems finely chopped, leaves shredded
    10 gvegetable stock
    200 grice vermicelli noodles
    200 gtofu
    1corn , kernels removed
    1 bunchspring onion, thinly sliced

    Hellofresh recipe

    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.

    To serve

    Ladle the tofu and corn noodle soup into warmed bowls, garnish with remaining spring onions and enjoy in this winter warmer!

    To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website

    Previous post
    Cauliflower curry with coriander yoghurt dressing Cauliflower curry with coriander yoghurt dressing
    Next post
    Crumbed eggplant parmigana Crumbed eggplant parmigana

    Related posts