Vegan Tom Yum Raymen Noodle Soup

This delicious and filling Vegan Tom Yum Ramen Noodle Soup was ah-maz-ingggg!

Not to mention almost fat free!

 

This Tom Yum Ramen Noodle Soup recipe is one of our easy Vegan recipes in our upcoming recipe book.

Stay tuned!

 

For more Plant-Based Vegan recipes and healthy lifestyle tips come and join our community on Instagram, Facebook and You Tube at Souly Health.

 

Ok... lets get started...

HERE IS THE RECIPE....

Serves 5 – 6  |  Prep Time: 5 Minutes  |  Cook Time: 10 Minutes

 

INGREDIENTS

1 teaspoon minced Garlic

1 teaspoon minced Ginger

200g Jar Tom Yum Paste

2 x  270g Ramen Noodles - we use Hakubaku Organic Ramen Noodles

400g x Tin Coconut Cream

2 x cups chopped Broccoli

1 x Capsicum sliced thinly

2 x Carrots cut into thin slices

2 x Litres Vegetable stock

1 x 500g Semi Firm Tofu

Fresh Coriander ( to serve)

1 tablespoon Soy Sauce

1 tablespoon Sweet Chilli Sauce

Sesame Seeds (to sprinkle on tofu)

Salt and Pepper to taste.

 

METHOD

We cook the tofu and the noodle soup at the same time so its all ready together to serve!

Firstly, get your non-stick pan and pot out on the stove top.

Chop the tofu block into 8 even pieces.

Place in the frying pan.

Add soy sauce, sweet chilli sauce and salt and pepper to taste covering the tofu pieces.

Cook on a medium heat for roughly 10 minutes until slightly brown.

 

While the tofu is cooking, in a pot, fry up Garlic and Ginger for 1 minute adding in a little bit of water so it doesn’t burn.

Add Tom Yum Paste and fry up for another minute. Add more water if needed.

Add the vegetable stock and coconut cream. Mix together and bring to boil.

Now add the vegetables and noodles for 4-5 minutes until cooked. Once cooked turn of the pot.

The tofu should be cooked now aswell..

Sprinkle some sesame seeds on top of the tofu.

Plate up the noodle soup in bowls and place tofu on top.

Garnish with coriander.

 

Enjoy!

 

Kerrie X