Asian-style noodle soup with tofu and pak choi
A hot, clear broth with ginger, garlic, soy and star anise, with tofu, mushrooms, edamame, carrot and pak choi, ladled over rice noodles in the bowl. Top with spring onion, coriander and lime. Chicken or strips of beef instead of the tofu are common variations.
- 30 minTime
- 20 minHands-on
- 4Portions
- ≈ 46 krper portion
- 470kcal per portion
Ingredients for 4 portions
- 30 gGinger, about 4 cm
- 2 clovesGarlic
- 1Chili, red
- 1 tbspRapeseed oil
- ≈ 1.5 lWater
- 2 cubesVegetable stock
- 1Star anise
- 3 tbspSoy sauce
- 250 gMushroom
- 2Carrots
- 400 gTofu, firm
- 3Pak choi
- 3Spring onions
- 150 gEdamame, frozen
- 200 gRice noodles
- 3 ½ tbspCoriander
- 1Lime
Method
- Peel the ginger and cut it into thin slices. Peel and slice the garlic. Deseed and finely slice the chilli.
- Fry the ginger, garlic and chilli in the oil in a large saucepan for a minute. Pour in the water, crumble in the stock cubes, add the star anise and soy sauce and bring to the boil.
- Simmer the broth for 10 minutes to let the flavours develop.
- Slice the mushrooms, peel and cut the carrots into matchsticks and cut the tofu into 2 cm cubes. Halve the pak choi lengthways and slice the spring onions.
- Add the mushrooms, carrots, tofu and edamame and simmer for 4 minutes. Add the pak choi and simmer for 2 minutes more, until tender but still crisp.
- Put the rice noodles in a bowl, pour over boiling water and leave them according to the packet instructions, 3–5 minutes. Drain.
- Fish out the star anise. Divide the noodles between four bowls and ladle the soup over. Top with the spring onion and coriander and serve with lime wedges.
The cost is estimated from Swedish grocery prices.
