Spicy Tofu Noodle Soup

Veganuary is here! So, chances are you’re looking for new vegan recipes. While I’m not vegan, many of my meals and snacks are vegan-friendly, and if you’ve read my book, “Eating Beautifully,” you know it’s full of plant-based recipe ideas. I love hot and spicy soups this time of year, and this Spicy Tofu Noodle Soup is one of my favorites. This is also a great skin-boosting recipe.
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Vegan Recipe: Spicy Tofu Noodles
Serves 2
610 calories per serving
raw material
400g udon noodles
400ml can coconut milk
250ml vegetable stock
1 teaspoon coconut oil
20 oyster mushrooms, thinly sliced
8 peas, halved
150g fresh tofu, cut into 2.5cm squares, drained with kitchen paper
spice paste
2 cm chunks of fresh ginger, peeled and grated
2 lemongrass stalks (outer leaves removed), chopped
2 fresh red peppers, seeded and chopped, plus extra for garnish
3 green onions, chopped
1 clove garlic, minced
1 teaspoon turmeric powder
pinch of sea salt
1 tablespoon coconut oil
decorate
fresh coriander leaves
chopped raw peanuts
bean sprouts
lime wedge
I love adding cubes of tofu to noodle soups like this: the gluten-free noodles and protein last a long time and make me feel full, while the soup itself is full of wonderful flavors from chili, turmeric, and lemongrass. This is a recipe that provides a wonderfully warm, nutritious meal during the cold winter months – a great option for vegetarians while also promoting beautiful skin.
- Place all ingredients for the spice paste in a food processor and pulse to a pulp.
- Cook udon noodles in a pot of boiling water according to package directions, then set aside to drain.
- Place the frying pan over medium heat, add the spice paste and fry for 2-3 minutes. Pour in the coconut milk and vegetable stock and bring to a boil. Reduce heat and cook for 5 minutes.
- Heat coconut oil in another skillet over medium heat. Add the oyster mushrooms and fry over medium heat for 3 minutes or until soft.
- Add mushrooms to sauce in first skillet. Add the peas, tofu and drained udon noodles to the sauce and stir to combine.
- To serve, spoon into bowls and garnish with fresh cilantro leaves, chopped peanuts, bean sprouts, lime wedges and chili pepper, if desired.
You can also find two vegetarian-friendly breakfast recipes here
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Read next: Veganuary: Beauty Brands | Vegan cosmetics I love
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