Asian Noodle Soup Recipe

Name: Asian Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 dried shiitake mushrooms; 100 g vermicelli rice noodles; 100 g broccoli florets; 8 tofu pockets, cut into strips; 125 g bean sprouts; 1 liter vegetable stock; 2 tablespoons light soy sauce; 1 ½ tablespoons rice wine vinegar; 3 spring onions; basil, purple leaves to serve

Servings: persons

8 dried shiitake mushrooms
100 g vermicelli rice noodles
100 g broccoli florets
8 tofu pockets, cut into strips
125 g bean sprouts
1 liter vegetable stock
2 tablespoons light soy sauce
1 ½ tablespoons rice wine vinegar
3 spring onions
basil, purple leaves to serve

1
Place dried mushrooms in a bowl, cover with boiling water and soak for 15 minutes.
2
Drain and reserve from of the liquid.
3
Squeeze the mushrooms and discard the stems.
4
Thinly slice the caps.
5
Soak the vermicelli in boiling water for 5 minutes, drain.
6
Divide the vermicelli, broccoli, tofu puffs and bean sprouts among the 4 serving bowls.
7
Place the reserved liquid, stock, soy sauce and rice wine vinegar, spring onions and mushrooms in a sauce pan and bring to the boil.
8
Cook covered for 10 minutes.
9
Ladle the soup into the serving bowls and garnish with the fresh basil leaves.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 dried shiitake mushrooms, 100 g vermicelli rice noodles, 100 g broccoli florets, 8 tofu pockets, cut into strips, and more.

Yes, Asian Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Noodle Soup

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