Looking for a cozy vegan recipe to bid farewell to summer? Discover the Vegan Noodles Soup from Cheynese Khachame's book Ma Cuisine Végétale. This quick and flavorful dish combines savory vegetables, aromatic broth, and tender noodles, making it ideal for relaxing evenings at home.
Ingredients
For 1 serving:
- 2 Chinese cabbage leaves
- 1 green onion
- 100 g tofu
- 1 serving of Chinese noodles
- 1 vegetable bouillon cube (mushroom flavor)
- A few drops of Sichuan pepper oil
- 4 handfuls of five-spice tofu slices
- A few drops of chili oil (optional)
- Salt and pepper
Preparation
Blanch the Chinese cabbage leaves in boiling water for a few minutes, then drain and slice them into strips.
Chop the green onion and cut the tofu into cubes.
Cook the noodles in boiling salted water according to the package instructions until tender.
In a bowl, mix 30 cl of boiling water with the crumbled bouillon cube, salt, and pepper. Add the drained noodles and cabbage.
Top with tofu cubes, green onion, five-spice tofu slices, Sichuan pepper oil, and optional chili oil.
Enjoy your warm and comforting Noodles Soup!
Discover also the divine green bean salad from Bristol and a passion fruit daurade carpaccio.
