Spicy Leek and Tofu Soup with Rice Noodles and Peanuts Recipe

Name: Spicy Leek and Tofu Soup with Rice Noodles and Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups mushroom broth; 4 oz. uncooked rice-flour noodles (or 4 oz. vermicelli, cooked); 3 medium leeks, white and light green parts chopped (6 cups); 2 stalks lemongrass, tough outer sheaths removed, inner core smashed and minced; 1 16-oz. pkg. firm tofu, drained and diced; 2 Tbs. low-sodium soy sauce; 2 Tbs. light brown sugar; 2 Tbs. minced fresh ginger; 1 tsp. garlic-chile sauce, optional; 2 cups fresh bean sprouts; ⅓ cup chopped cilantro; ⅓ cup torn fresh Thai (or regular) basil leaves; ⅓ cup torn fresh mint leaves; 1/2 cup dry roasted peanuts, chopped, optional

Servings: persons

4 cups mushroom broth
4 oz. uncooked rice-flour noodles (or 4 oz. vermicelli, cooked)
3 medium leeks, white and light green parts chopped (6 cups)
2 stalks lemongrass, tough outer sheaths removed, inner core smashed and minced
1 16-oz. pkg. firm tofu, drained and diced
2 Tbs. low-sodium soy sauce
2 Tbs. light brown sugar
2 Tbs. minced fresh ginger
1 tsp. garlic-chile sauce, optional
2 cups fresh bean sprouts
⅓ cup chopped cilantro
⅓ cup torn fresh Thai (or regular) basil leaves
⅓ cup torn fresh mint leaves
1/2 cup dry roasted peanuts, chopped, optional

1
Place noodles in large bowl, and cover with boiling water.
2
Let stand 5 minutes, or until noodles are softened.
3
Meanwhile, bring mushroom broth and 4 cups water to boil in large pot.
4
Add leeks and lemongrass, reduce heat to medium-low, and simmer 12 minutes.
5
Stir in tofu, soy sauce, brown sugar, ginger, and garlic-chile sauce, if desired.
6
Simmer soup 5 minutes more.
7
Drain noodles, and divide among 4 soup bowls.
8
Ladle soup over noodles, and top with bean sprouts, cilantro, basil, mint, and peanuts, if desired.

543

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 14 ingredients. The key ingredients include: 4 cups mushroom broth, 4 oz. uncooked rice-flour noodles (or 4 oz. vermicelli, cooked), 3 medium leeks, white and light green parts chopped (6 cups), 2 stalks lemongrass, tough outer sheaths removed, inner core smashed and minced, and more.

Yes, Spicy Leek and Tofu Soup with Rice Noodles and Peanuts 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.

Spicy Leek and Tofu Soup with Rice Noodles and Peanuts

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