Tofu, Eggplant and Shiitake Noodle Soup

Name: Tofu, Eggplant and Shiitake Noodle Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters bean sprouts; 59 milliliters cilantro leaves; 454 grams eggplant, peeled and cut into 1-inch cubes; 2 garlic cloves, very finely chopped; 6 inches thick slices of fresh ginger, smashed lightly, plus 1 1/2 teaspoons very finely chopped fresh ginger; 4 servings Lime wedges and hot sauce, for serving; 2 whole lemongrass stalks, thinly sliced; 59 milliliters low-sodium soy sauce; 2 Tbsps mint leaves, torn; 2 liters 1/2 pound napa cabbage, shredded; 113 grams rice vermicelli; 4 servings Salt; 113 grams shiitake mushrooms, stemmed and caps quartered; 454 grams firm tofu, cut into 1-inch cubes; 710 milliliters vegetable broth; 59 milliliters vegetable oil; 473 milliliters water; 4 servings Freshly ground white pepper

Tofu, Eggplant and Shiitake Noodle Soup is a vegan main course. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 13g of protein, 17g of fat, and a total of 378 calories. This recipe serves 4. It will be a hit at your Autumn event. Head to the store and pick up lime wedges and hot sauce, thick of ginger, rice vermicelli, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

In a medium soup pot, combine the vegetable broth, water, lemongrass, sliced ginger and soy sauce and season generously with white pepper. Bring to a simmer, cover and cook over low heat until flavorful, about 20 minutes. Strain the broth into a heatproof bowl, pressing on the solids. Discard the solids.

Ingredients you will need

Broth

White Pepper

Lemon Grass

Soy Sauce

Ginger

Water

Soup

Equipment you will use

Bowl

Pot

Meanwhile, bring a medium saucepan of water to a boil. Cook the rice vermicelli until al dente, about 5 minutes.

Ingredients you will need

Rice Vermicelli

Water

Equipment you will use

Sauce Pan

Drain and cool under running water.

Ingredients you will need

Water

Wipe out the soup pot and heat the vegetable oil.

Ingredients you will need

Vegetable Oil

Soup

Equipment you will use

Pot

Add the eggplant and shiitake mushrooms, season with salt and white pepper and cook the vegetables over high heat, stirring occasionally, until softened and browned, about 8 minutes. Stir in the chopped ginger and garlic and cook until fragrant, about 1 minute.

Ingredients you will need

Shiitake Mushrooms

White Pepper

Vegetable

Eggplant

Garlic

Ginger

Salt

Add the tofu and cook, stirring gently once or twice, until lightly browned, about 4 minutes.

Ingredients you will need

Tofu

Add the vegetable broth along with the cabbage and noodles and simmer just until the cabbage is wilted, about 2 minutes longer. Stir in the bean sprouts, cilantro and mint and season the soup with salt and white pepper.

Ingredients you will need

Vegetable Broth

Bean Sprouts