Cucumber Soup with Tofu and Glass Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 cucumber (s)
- 1 bunch spring onion (s)
- 100 g lass noodles
- 200 g tofu
- 0.75 liter ¾ vegetable stock
- 1 tablespoon oil
- soy sauce
Print Recipe
Pin Recipe Instructions
- Clean the spring onions and cut into fine rings. Peel the cucumber and cut in half lengthways. Remove the seeds with a spoon and cut into slices. Pat the tofu dry and cut into small pieces.
- Soak glass noodles in water. Then drain and cut into pieces approx. 5 cm long.
- Heat oil in a pot. Add the spring onions and tofu and fry in them. Add the cucumber slices and fry briefly. Pour vegetable broth on top and let simmer for about 5 minutes over low heat. Add glass noodles and season with soy sauce to taste. Serve hot.
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