Oriental broth filled with Algae Noodles with Tofu and Vegetables

Sharing this delicious Oriental broth that is filled with algae samasaya noodles, red cabbage, carrot, marinated tofu, shiitake, paksoy and yes its completely vegetarian! 

normally I cook the soup on low heat for a few hours to let the flavor absorb well, but this soup is more easy you can prepare this around 35 minutes and it tastes really great, so no worries!

 

1 tsp sesame oil or tahini

Onions 1/2 chopped

2 Garlic toes 

30 gram Ginger

Red pepper as much you desire

40ml ( 3 table spoons ) Soy sauce sweet and salt 

300 gram Algae samasaya noodles

150 gram Red cabbage

1/2  medium Carrot

1/2 (170 gram) block extra firm tofu

100 gram Shiitake

 2 mini Paksoy

Vegetable broth (to taste)

 

 

Preparing. ( 4 p.)

            

        Make sure you have cut all the vegetables in the desired shape. I chose to cut the carrot, shii-take and cabbage into thick julliene.

 

In a large saucepan, heat oil over medium heat. Add ginger, garlic, red pepper; cook and stir around 3 minutes.

 

Add the soy sauce, vegetable broth and bring to a boil for 15 min. After that cook uncovered the carrot, shii-take and cabbage in the broth.

 

Reduce heat; simmer, uncovered, 5 minutes longer or until vegetables are crisp-tender.

 

Meanwhile, Heat olive oil in saucepan over medium-high heat, add the cubed tofu and sauté until evenly browned on all sides.

Add the garlic and soy sauce, stir for another minute.

 

Cook Algae noodles according to package directions; drain and divide the noodles, tofu and vegetables among four bowls.

Pour soup over noodles, tofu and vegetables and serve right away! enjoy.