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Tofu Noodle Broth

Bunny Kitchen

Tofu Noodle Broth

Just delicious!

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Ingredients

12.5 oz firm tofu (or other alternative such as tempeh or seitan)
40.5 oz vegetable stock
1 clove garlic, chopped
1 red chili, chopped (de-seeded for less heat)
1 large carrot, julienned
1/2 red pepper, julienned
1 small head of Swiss chard or bok choi or other greens
3 tbsp dry sherry (check for a vegan kind)
3 tbsp dark soy sauce
1 tsp miso paste
4 oz fine wholewheat noodles (egg free)

Just delicious!

Preparation

Serves 4

Method

Pour the vegetable stock into a large pan and add the garlic, chili, vegetables, sherry, and soy sauce.
Bring to a boil, then turn the heat down and simmer gently for 10 minutes.
Add the cubed tofu, miso paste, and noodles and cook until the noodles are cooked according to package instructions.
Season with soy sauce if necessary.
Ladle the broth into bowls, and garnish with shredded spring onions and extra slices of chili.

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