Asia-inspired Vegetable and Mungbean-Vermicelli Soup with Tofu-Sticks (gluten-free)
I love a good consommé with some added vermicelli (can be rice or, like in this one, mungbean)! I added two pieces of lemon peel and some ginger, which give it a fresh, slightly citrusy kick.
As I had firm tofu leftover, I thought some olive oil fried sticks would make a nice complement- and wow they did!
A simple, delicious meal that comes together easily. Enjoy!
Asia-inspired Vegetable and Mungbean-Vermicelli Soup with Tofu-Sticks
Ingredients
- 1 large carrot
- 3 long green beans
- a few cauliflower or broccoli leaves
- other unused vegetable parts (eg stems of cauliflower or broccoli)
- 1 handful chinese cabbage, finely sliced
- 1-2 slices ginger (can be with peel)
- 2 pieces lemon peel (see that you only cut off the yellow!)
- 50 g mungbean or rice vermicelli
- 1/3 block firm tofu
- 1-2 tbsp soy sauce (for gluten-free see label)
- oil, salt, pepper
Instructions
- Peel and cut the carrot into fine small sticks. Cut the green beans into pieces of ca. 1-2 cm. Finely cut the rest of the vegetables.
- In a saucepan, sauté the vegetables (except of the chinese cabbage) and ginger in 1 1/2 tbsp oil. Fill up with 1 1/2 times water (compared with the whole lot), add the lemon peel and cook until the beans are soft.
- Somewhere in between add the chinese cabbage and vermicelli. Add more water if needed.
- Season the soup with salt and pepper.
- In the meantime, cut the tofu into thin sticks and fry them in a non-sticky pan in a little oil. See that they get browned all around. Only in the very end, sprinkle them with the soy sauce.
- Serve the soup with the sticks aside.