Vermicelli, tofu and leeks soup
20
15
4
No
Ingredients
- 2 liters (8 cups) of chicken broth
- 1/4 of chopped cabbage
- 1 red pepper sliced into cubes
- 1 grated carrot
- 30 ml (2 tablespoons) of chopped ginger
- 2 chopped garlic cloves
- 1 package of 277 g of rice noodles
- 454 g (1 pound) of firm diced tofu
- 45 ml (3 tablespoons) of vegetable oil
- 1 package 250 g (3 cups) of sliced leeks
- 45 ml (3 tablespoons) of maple syrup
- 30 ml (2 tablespoons) of soy sauce
- Pepper oil up to your taste
Preparation
Side-by-side mode
- In a large casserole, boil chicken broth. Add cabbage, red pepper, carrot, ginger and garlic cloves. Cook for about 5 minutes.
- Cook noodles based upon its manufacturer instruction. Drain.
- Meanwhile, rince tofu and dry well with a cloth. Heat vegetable oil in a pan, add leeks and tofu, roast for about 1 to 2 minutes. Add maple syrup and caramelize while stirring up regularly.
- Add vermicelli into four large bowl, pour and spread vegetables garnishings. Garnish with tofu and caramelized leeks. Serve with soy sauce and pepper oil.
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