Traditional pasta and they hardly require cooking, which will make preparing this vegan stew even easier.
We will add tofu, as a source of protein, and vegetables to taste to make the vegan oriental soup dish even more colorful and healthy
Ingredients to make Vegan Oriental Soup:
- 200 grams of yam noodles
- 2 Chinese eggplants
- 2 branches of Celery
- 1 small piece of fennel
- 1 onion
- 1 green pepper
- 2 carrots
- ½ block of tofu (125 grams)
- 2 cloves of garlic
- 1 piece of ginger of 1 centimeter
- 1 teaspoon Miso paste
- 1 handful of bean sprouts
- 1 splash of soy sauce
- 2 glasses of water
- 2 tablespoons of oil
- 1 pinch of sesame/sesame seeds
How to make Vegan Oriental Soup:
- The first step in making this vegan oriental soup with tofu and yam noodles is to chop the onion, garlic and ginger. Heat a pot with a little oil and prepare a good sauce with the onion, garlic and ginger.
- While preparing the tofu stew, cut the vegetables: carrot, celery and Chinese eggplant into slices, bell pepper and fennel into medium pieces. Also cut the tofu into cubes and reserve it.
- When the vegan stew sauce is ready, add the carrot and pepper and cook for a minute, stirring with the spatula. Add the aborigine, celery and fennel and cook a little until the vegetables begin to soften. Add the bean sprouts and tofu cubes and cook another 3-5 minutes
- Add the water and soy sauce and let the vegan oriental soup boil. Remove the pot from the heat and add the noodles and miso paste. Stir and let stand until the noodles absorb all the broth.
- Serve the vegan miso soup with yam and tofu noodles with a little sesame seeds and chopped fresh coriander.
