Veganuary is here! So, the chances are you’re on the lookout for new vegan recipes. While I’m not a vegan, a lot of my meals and snacks are vegan-friendly, and if you’ve read my book Eat Beautiful, you’ll know that it’s packed with plant-based recipe ideas. At this time of year, I love warming spicy soups, and this spicy noodle soup with tofu is one of my favourites. It’s a great skin-boosting recipe, too.
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Vegan Recipes: Spicy Noodle Soup with Tofu
Serves 2610 calories per serving
INGREDIENTS
400g udon noodles
400ml tin of coconut milk
250ml vegetable stock
1 tsp coconut oil
20 oyster mushrooms, finely sliced
8 sugar snap peas, halved
150g fresh tofu, cut into 2.5cm squares and dried on kitchen paper
FOR THE SPICE PASTE
2cm knob of fresh root ginger, peeled and grated
2 lemongrass stalks (outer leaves removed), chopped
2 fresh red chillies, deseeded and chopped, plus extra to garnish
3 shallots, chopped
1 garlic clove, finely chopped
1 tsp ground turmeric
Pinch of sea salt
1 tbsp coconut oil
TO GARNISH
Fresh Coriander leaves
Crushed raw peanuts
Bean sprouts
Lime wedges
I love adding cubes of tofu to a noodle soup like this one: the gluten-free noodles and protein are sustaining, making me feel full, while the soup itself is full of gorgeous flavour from the chilli, turmeric and lemongrass. It’s a recipe that offers a wonderfully warming, nutritious meal in the colder winter months – a great alternative for vegetarians, plus a boost to the beauty of the skin as well.
- Place all the ingredients for the spice paste in a food processor and blend to a pulp.
- Cook the udon noodles in a saucepan of boiling water according to the packet instructions and set aside to drain.
- Place a frying pan over a medium heat, add the spice paste and fry for 2-3 minutes. Pour in the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for 5 minutes.
- Heat the coconut oil in a separate frying pan over a medium heat. Add the oyster mushrooms and fry over a medium heat for 3 minutes or until softened.
- Add the mushrooms to the sauce in the first frying pan. Add the sugar snap peas, tofu and drained udon noodles to the sauce and stir well to combine.
- To serve, spoon into bowls and garnish each with fresh coriander leaves, crushed peanuts, bean sprouts, lime wedges and chilli to taste.
You’ll find two vegan-friendly breakfast recipes here, too
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