This is the bowl you make when you want something comforting but don’t want to wait. Creamy coconut broth, noodles that cook straight in the soup, and tofu that soaks up flavor fast.
Difficulty
Easy
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Servings
2 bowls
Ingredients
Instructions
- Cut the tofu into cubes and pat it dry.
- Heat oil in a pot and fry the tofu until lightly golden, then push it to the side.
- Add garlic and ginger and cook briefly until fragrant.
- Pour in coconut milk and broth, scraping up any bits from the bottom.
- Stir in soy sauce, vinegar, chili, and maple syrup.
- Bring to a gentle boil.
- Add the noodles directly to the broth.
- After two minutes, add thinly sliced carrot.
- Cook until the noodles are tender and the broth slightly thickened.
- Finish with sliced spring onions and fresh herbs.
- Serve immediately.
Tips
If you want more depth, let the broth simmer one extra minute before adding noodles.
For extra heat, drizzle chili oil directly into the bowl instead of the pot.
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