The light, fresh, and wholesome nature of this lemongrass broth with tofu and rice noodles makes this one a winner for me. It’s perfect for a spring evening meal that ticks all the boxes for a balanced plant-based feed.

Lemongrass Broth with Tofu and Rice Noodles
Serves 4

Ingredients

Broth
8 cups vegetable broth
1 whole clove
2cm ginger, peeled and sliced
2 sticks lemon grass
1 cup chopped coriander stalks, leaves reserved
1 teaspoon sea salt
3cm piece lime zest + juice of half a lime
1 tablespoon nutritional yeast (optional but delicious)

Add ons
300g tofu, sliced in 1cm thick pieces
2 tablespoons tamari
1 tablespoon rice malt syrup
80g vermicelli rice noodles
4 baby bok choy, ends trimmed
1/4 bunch coriander leaves, picked
1/4 cup mint leaves
Red chilli, sliced
Lime wedges to serve

Method

Place all ingredients for the broth in a large saucepan, pop the lid on and bring to a simmer for 45 minutes. Whilst broth is simmering, prepare the remaining ingredients to add to the dish.

Marinate the tofu in tamari and rice malt syrup, then sear for two minutes on each side and set aside. The tofu should be a lovely golden colour.

Cook the vermicelli in boiling water according to packet instructions, drain and set aside.

Once the broth is simmered, drop the bok choy in to blanch a few minutes, then divide the soup between four bowls.

Top with noodles, tofu, herbs, chilli and lime and serve.

 

Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.