Quick and Easy Vegetarian Tofu Rice Noodle Soup
Ingredients
The sauce
-
2
teaspoons
soy sauce or gluten-free tamari
-
1
teaspoon
sesame oil
-
1
teaspoon
rice vinegar
-
1
teaspoon
grated ginger
-
½
teaspoon
maple syrup
-
⅛
teaspoon
crushed red pepper flakes (optional)
The noodle soup
-
1
ounce
rice noodles
-
½
cup
diced firm tofu
-
¼
cup
diced baby bok choy
-
¼
cup
diced mushrooms
-
1
medium
carrot, peeled and shaved into thin ribbons
-
2
tablespoons
frozen corn
-
2
cups
boiling water or as needed
Optional garnishes
-
to taste
chopped cilantro
-
to taste
chopped green onion
-
to taste
lime slices
Instructions
- Prepare the sauce by whisking together soy sauce, sesame oil, rice vinegar, ginger, maple syrup, and crushed red pepper flakes if using.
- Add dry rice noodles to a meal prep container.
- Add the diced tofu to the container.
- Add the diced vegetables: carrot, mushrooms, corn, and bok choy.
- Pour the prepared sauce over the noodle soup mixture.
- Add any optional garnishes if desired.
- Cover the container and refrigerate until ready to serve.
- To serve, pour boiling water into the container and wait 5 minutes or until the noodles and vegetables are tender.
Nutrition Facts (estimated)
Servings
1
Calories
343
Total fat
10g
Total carbohydrates
48g
Total protein
17g
Sodium
842mg
Cholesterol
0mg
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