I’ve been craving for hearty, warming noodle soup ever since I enjoyed a lovely bowlful of pho in a random café in London few months ago. After doing a fair share of research on how to replicate this yumminess at home, I came to conclusion that doing it by all the rules would be wayyyy too time consuming for someone who has the attention span of a 5-year-old…
Also, the list of ingredients just seemed a bit too overwhelming and after all, I want to keep things simple & easy here in the blog. I don’t want anyone to miss out a yummylicious recipe because the ingredients were too expensive or difficult to find!
So, I shall introduce you to a simplified version of a spicy vegan noodle soup. I ditched the most adventurous ingredients and went a little crazy with Sriracha instead. I also put my favorite veggies, bok choy & fresh kale in the soup, but you can totally do you and use broccoli or shaved carrots or anything that floats your boat. All in all I think this is the best part of the recipe: it’s simple and you can modify it almost endlessly if you don’t an exact ingredient hand or prefer to leave out something! As long as you keep the broth & noodles in, you won’t be let down. The end result will be a relaxed pho-like noodle soup that’s warm and filling and sure to keep you satisfied for hours.
Kindly note if you want to recipe to be gluten-free, you should use tamari instead of soy sauce and 100% buckwheat soba noodles. Any additional questions or concerns, hit the comment box and I’ll get back to you in no time.
Easy Vegan Noodle Soup with Tofu & Sprouts
6 dl water
half of a vegetable broth cube
2 tbsp miso paste or 4 tbsp soy sauce
1 tsp chilli sauce (Sriracha) or chilli powder
1 package of natural firm tofu (250-300g)
2 tbsp sesame oil
2 tbsp soy sauce
chilli powder to taste
Soba noodles (or any noodles to your liking) for two
Handful of fresh veggies (for example bok choy & kale)
Handful of sprouts
Few leaves of fresh coriander
1 whole lime
Drizzle of chilli sauce (Sriracha)
Begin with removing tofu out of the package and tapping it with kitchen towel until dry. Chop it into cubes and add onto a hot pan with sesame oil and soy sauce. Cook until beautifully brown and add sesame oil if necessary. Add chili powder and set aside. Prep your veggies: wash and chop them lightly.
Measure 6 dl water to a kettle and add broth cube, miso paste or soy sauce and chili. Bring to boil and add noodles in and cook until done (see the package for exact minutes). Strain the noodles and save the broth. Divide noodles into two and put into bowls. Add in veggies, pour the broth on and top with sprouts, coriander, lime and additional chilli sauce. Serve immediately!0