Vegetarian mains
Tofu tom yum with veg 'noodles'
This is our light but sustaining take on a traditional Asian dish, with ribbons of veg and mushrooms, lightly simmered in an aromatic lemongrass and miso broth with crunchy sprouts and marinated tofu strips. The dish is finished with a sriracha, a sauce made from chilli pepper, garlic, vinegar, a little sugar and salt (named after a city in Thailand where it originated).
Ingredients
- 2 tbsp brown miso
- 1 tbsp tamari
- ½ tbsp bouillon powder
- 1 garlic clove
- ½ tsp ground ginger
- 1 lemongrass
- 2 courgettes
- 2 carrots
- 150g mushrooms
- 15g parsley
- 200g marinated tofu
- 2 handfuls mixed sprouts
- 1 tbsp dried coriander leaves
- 1-2 tbsp sriracha - add to taste
- salt and pepper
- 1 lime
Method
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Step 1
Put the miso, tamari and bouillon in a large saucepan. Add 1 litre of water and bring to a simmer.
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Step 2
Peel and finely grate the garlic. Add to the saucepan as soon as it's ready, along with the ground ginger. Bash the
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Step 3
lemongrass stalk so the base splits slightly. Put that in the pan, too. Simmer the mix while you continue.
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Step 4
Trim the courgettes. Peel long ribbon like pieces, working down and round until you reach the seedy core. Do the same with the carrots. In batches, lay a stack of courgette ribbons on top of each other and halve them, lengthways (they don't have to be perfect!). Do the same with the carrot.
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Step 5
Thinly slice the mushrooms. Finely chop the parsley. Slice the tofu into 1cm strips.
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Step 6
Into the broth, stir the mushrooms and a couple of handfuls of mixed sprouts. Simmer for 2 mins. Stir in the dried coriander leaves, courgette and carrot. Simmer for approx. 1 min, until the veg is starting to soften but retains a little bite. Stir in enough sriracha to your taste for heat (we suggest 1 tbsp to start with).
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Step 7
Remove the lemongrass. Season and add lime juice to taste.
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Step 8
Divide the broth between wide bowls. Top with the tofu and sprinkle over the parsley to serve.