Japanese Noodle Soup with Tofu and Prawns
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g noodles (soba), alternatively spahetti
- 200 g tofu, natural
- 6 tablespoon soy sauce, dark
- 6 spring onion (s)
- 2 carrot (s)
- 0.75 liter ¾ vegetable stock
- 1 handful shrimp (s)
- salt and pepper
- Oyster sauce
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente and drain. They are later placed in the soup plate and topped up with soup.
- Cut the tofu into small cubes and marinate in soy sauce for at least 20 minutes. Meanwhile, clean the spring onions and cut into fine rings. Cut the carrots into small slices.
- Bring the vegetable stock to the boil in a saucepan, simmer the tofu with marinade and carrots for about 5 minutes. Then add the leek, another 2 minutes later the deep-frozen prawns. Let simmer for another 3 minutes, then season with pepper and optionally oyster sauce.
- Can also be spiced up with other vegetables, e.g. quartered small fresh mushrooms.
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