Quick Korean Tofu and Rice Noodle Soup Recipe
A simple, homestyle soup with delicate tofu, rice noodles, and vegetables in a light yet distinctly aromatic broth. In Korea, similar soups often appear as a quick weekday lunch or dinner when there’s no time for long cooking. The flavors are mild, but thanks to soy sauce and sesame the soup still has depth and a pleasant, gentle warmth.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- tofu - 200 g
- rice noodles - 120 g
- vegetable broth - 1 l
- napa cabbage - 100 g
- carrot - 1 piece
- onion - 0.5 piece
- soy sauce - 2 tablespoon
- sesame oil - 1 teaspoon
- garlic - 2 piece
- ginger - 1 cm
- chives - 2 tablespoon
- sesame seeds - 1 tablespoon
- salt - 0.25 teaspoon
- white pepper - 0.13 teaspoon
Main Ingredient:
tofu
Preparation
- Pat the tofu dry with paper towels and cut it into cubes about 1.5 cm on each side.
- Place the rice noodles in a bowl and cover with boiling water. Set aside for 5–7 minutes, until they soften. Then drain and rinse with cold water to keep them from sticking together.
- Peel the carrot and slice it into thin half-moons. Slice the napa cabbage into strips. Cut the onion into thin slices. Finely chop or grate the garlic and ginger.
- Heat the sesame oil in a pot over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and turns slightly translucent but does not brown.
- Add the garlic and ginger and fry for about 30 seconds more, until they become very fragrant.
- Pour in the vegetable broth, add the carrot, and bring to a boil. Cook over medium heat for 5 minutes, until the carrot slightly softens.
- Add the napa cabbage, tofu cubes, and soy sauce. Cook for another 3–4 minutes, until the tofu is heated through and the cabbage softens slightly but remains springy.
- Add the soaked rice noodles to the pot, stir, and cook for another 1–2 minutes, just until the noodles are heated through.
- Season the soup with salt and white pepper to taste. Serve hot, sprinkled with chopped chives and toasted sesame seeds.
Storage
In fridge:
2 days
Freezing:
No
Zupę przechowuj w lodówce w szczelnie zamkniętym pojemniku do 2 dni. Przy podgrzewaniu na małym ogniu dodaj odrobinę wody lub bulionu, bo makaron może wchłonąć część płynu.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
