Light and flavorsome little soup to keep you warm on a rainy day. I found this recipe on The First Mess but I simplified it a little. I didn’t make the vegetable broth because I still had some in the freezer and I fried the tofu, because I was hungry and I thought this would make things quicker.
The result was great: a quick, healthy, vegan soup that I have made 3 or 4 times already, an easy lunch that leaves you satisfied and full of energy for the rest of the day.
A word of warning though: this is not really something for the children. At least not for mine. They only took one look at the soup and asked if they can have some bread and cheese. I could convince them to eat a few spoonfuls of the broth and a bit of the noodles, but nothing more.
Prep time:
Cook time:
Total time:
Serves: 2
- 200 g/ 7 oz tofu
- 1 tablespoon oil
- 1 organic lime
- some chili flakes
- 75 g/ 2.6 oz soba noodles
- 700 ml/ 3 cups vegetable broth
- 2 medium carrots
- 2 garlic cloves
- 2-3 scallions
- 1 handful chopped kale
- salt and freshly ground black pepper
- Dry off the tofu with a paper towel and cut it into cubes. Toss it with salt, pepper and some chili flakes. Heat the oil and fry the tofu until golden brown all over. Sprinkle with some lime zest.
- Bring the vegetable broth to a boil. Cut the carrots into small pieces, add to the broth and cook until soft. Take out off the soup using a slotted spoon. Adjust the taste of the soup with salt and lots of pepper.
- In the meantime cook the noodles according to the package instructions.
- Microplane the garlic cloves into 2 serving bowls. Add the finely chopped scallions on top, the chopped kale, the carrots from the soup, the noodles, kale and tofu. Pour the broth into the bowls and serve with lime wedges.
