Vegan Glass Noodles Soup
50 gram Dry glass noodles
100 gram Fried Tofu
550 ml Water
1 Small carrot-peeled and cut into chunks
2 Radish-thinly sliced
1 clove Garlic-finely chopped
1 small sachet Miso soup paste
1 sheet Nori (seaweed)
1tsp Bouillon powder
1tsp Light soy sauce
1pinch Salt and pepper
-Soak the uncooked glass noodles in the water until it’s become slightly soften (approx 10-15 minutes) then drain the excess water.
-Put the carrot chunks and water into the saucepan, bring it to boil. Add the miso paste and light soy sauce. Stir and simmer whilst you are seasoning the tofu.
-Put the oil, garlic and tofu into the frying pan. Gently fry until the garlic turns slightly golden brown in colour. Add sugar, salt and pepper. Keep stirring for approx 1-2 minutes. Then set aside.
-Add the glass noodles, nori and bouillon powder into the saucepan where you cooked the broth. Bring it to boil. Once the noodles soften, transfer the soup into the serving bowl. Then top this Vegan Glass Noodles Soup with the seasoned tofu sliced fresh radish and serve immediately.
-You can use Mooli instead of the carrot.
-Keep a very close eye whilst you fry garlic and tofu as they are easily burnt.
Happy cooking 🙋🏽.