How to freestyle this Vegan Broth with Tofu Skin & Noodles
The process is usually the same for my broth recipes. The ingredients just differ depending on the ingredients I have to hand. Generally, it goes something like this… I throw a bunch of aromatics like lemongrass, ginger, lime leaves, star anise, spring onion and coriander stems into a giant pot of water. Next, I add soy sauce and all the veggie scraps from the fridge (leftover from the week). My fave vegan chicken-style stock cubes go in too (I use an Australian brand called Massel). Finally, the pot is covered and left to simmer all afternoon whilst we get on and do things around the house or just cosy up and watch a movie.
The big reveal
At dinner time, I strain the broth through a muslin to reveal a deeply flavourful clear soup. It’s so light and fragrant with all the lemongrass and ginger. For this recipe, I added vegan ramen noodles, broccoli, snow peas, red peppers, enoki mushrooms and tofu skin. I had dried bean curd sticks which I pre-soaked in hot water and then sliced. Finally, I always save adding chilli oil for last. This is so that Bodhi can enjoy it. I simply drizzle it over the top of my bowl. This nourishing bowl has definitely helped ease some pressure off my sinuses this evening. Best of all, there’s enough left over for tomorrow’s lunch. Now, please excuse me while I crawl back into bed. What’s your favourite sick day dinner? Along with this broth, I also love these Easy Rendang Tofu & Broccoli Bowls. Follow me on social media to tell me how you liked this recipe + get extra recipes!Instagram – https://www.instagram.com/sanjana.feastsFacebook- https://www.facebook.com/sanjanafeastsJoin my exclusive private Facebook group to get lots of recipe tips and to talk about all things Asian vegetarian food https://www.facebook.com/groups/2625129724379123/ Share this recipe
