Hello
February! A new winter month has started, and it's still not cold.
It's just wet and rainy, but I'm in good spirits and excited to see
what February brings. There are many changes going on at work and it
can be a bit draining working on multiple projects at the same time.
That's why I really appreciate my quiet weekends with no plans. I
guess we'll stroll to the marketplace today to see, if they have any
new interesting fruit and veg and then just cook a nice dinner at
home.
A
vegan noodle broth is occasionally a good idea. I made this coconut
broth in Thai style and it was so comforting and nice. I used some of
that cute confetti coriander in it too. Here is my recipe.
Noodle
broth
Ingredients
200
g tofu
100
g noodles
1
fennel
2
carrots
1
onion
2
garlic cloves
1
red chilli
1
cm fresh ginger
2
tbsp vegetable oil
1
tsp salt
1
tsp palm sugar
½
tsp ground cumin
½
tsp ground coriander
1
tbsp vegetable stock powder
2
bay leaves
400
ml coconut milk
1
lime's juice
Handful
of fresh coriander
Method
Chop
the fennel, carrots, onion, garlic, chilli and ginger.
Start
cooking onions in vegetable oil. Once they are softened, add the
carrots and fennel to the pan. Once they have cooked nicely, also add
the garlic, chilli and ginger and let cook for a while.
Add
the seasoning and the coconut milk and let simmer.
Cube
the tofu, fry it in vegetable oil and set to side.
Cook
the noodles in water, cool and set to side.
Once
the broth flavours have developed nicely, add the noodles and tofu to
the broth and heat it through.
Serve
and enjoy!
Your
VegHog
I am not a huge fan of noodles, but i do like tofu and coriander, so this is looking quite appealing to me.
ReplyDeleteI think you can well skip the noodles and just eat as veggie broth or with rice.
DeleteI love a noodle broth and always admire that you do thai curries from scratch - I often buy a paste!
ReplyDelete