Asian vegetable soup with tofu

Name: Asian vegetable soup with tofu
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 portions
Ingredients: 15 g fresh coriander leaves; 5 tbsp soy sauce; 30 g light sesame oil; 100 g tofu; 150 g carrots; 100 g daikon radish; 2 garlic cloves; 30 g fresh ginger root; 1000 g water; 2 tbsp vegetable stock paste, homemade; 100 g spring onions; 100 g snow peas; 100 g thin wheat noodles; 2 - 3 tbsp vinegar; 1 - 2 tbsp agave syrup; 1 pinch fine salt; 1 pinch freshly ground black pepper

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难易度中等

准备时间 30 分钟

总时间 1小时 30 分钟

份量 6 portions

食材

15 g fresh coriander leaves
或 15 g fresh parsley leaves
5 tbsp soy sauce
30 g light sesame oil
100 g tofu, plain, drained and diced (2 cm)
150 g carrots, cut into pieces
100 g daikon radish, cut into pieces
2 garlic cloves
30 g fresh ginger root, thinly sliced
1000 g water
2 tbsp vegetable stock paste, homemade, vegan (see tip)
或 2 vegetable stock cubes (each for 0.5 l), vegan
100 g spring onions, cut into diagonal rings
100 g snow peas, cut in half
100 g thin wheat noodles, broken into pieces
或 100 g rice noodles, broken into pieces
2 - 3 tbsp vinegar
1 - 2 tbsp agave syrup
1 pinch fine salt
1 pinch freshly ground black pepper

营养价值: 每 1 portion
热量: 800 kJ / 191 kcal
蛋白质: 8 g
碳水化合物: 25 g
脂肪: 7 g
纤维: 3.9 g