Leeks Vegetarian

Vermicelli, tofu and leeks soup

Name: Vermicelli, tofu and leeks soup
Prep time: 35 min
Cook time: 15 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 2 liters (8 cups) of chicken broth; 1/4 of chopped cabbage; 1 red pepper sliced into cubes; 1 grated carrot; 30 ml (2 tablespoons) of chopped ginger; 2 chopped garlic cloves; 1 package of 277 g of rice noodles; 454 g (1 pound) of firm diced tofu; 45 ml (3 tablespoons) of vegetable oil; 1 package 250 g (3 cups) of sliced leeks; 45 ml (3 tablespoons) of maple syrup; 30 ml (2 tablespoons) of soy sauce; Pepper oil up to your taste

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Author: Les Cultures de chez nous

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Preparation 20

Baking 15

Portions 4

Freezing No

Ingredients Preparation

Ingredients

2 liters (8 cups) of chicken broth
1/4 of chopped cabbage
1 red pepper sliced into cubes
1 grated carrot
30 ml (2 tablespoons) of chopped ginger
2 chopped garlic cloves
1 package of 277 g of rice noodles
454 g (1 pound) of firm diced tofu
45 ml (3 tablespoons) of vegetable oil
1 package 250 g (3 cups) of sliced leeks
45 ml (3 tablespoons) of maple syrup
30 ml (2 tablespoons) of soy sauce
Pepper oil up to your taste

Preparation

Side-by-side mode

In a large casserole, boil chicken broth. Add cabbage, red pepper, carrot, ginger and garlic cloves. Cook for about 5 minutes.
Cook noodles based upon its manufacturer instruction. Drain.
Meanwhile, rince tofu and dry well with a cloth. Heat vegetable oil in a pan, add leeks and tofu, roast for about 1 to 2 minutes. Add maple syrup and caramelize while stirring up regularly.
Add vermicelli into four large bowl, pour and spread vegetables garnishings. Garnish with tofu and caramelized leeks. Serve with soy sauce and pepper oil.