We’re well into veganuary now, so if you’re almost out of meal ideas I’m here to help! I have plenty of plant-based meal ideas in my book Eat Beautiful, and many others that can be easily adapted to be vegan-friendly. This warming spicy noodle soup with tofu is one of my favourites for this time of year.
Veganuary might nearly be over, but if you’ve enjoyed trying the plant-based diet on for size and think you might like to continue, the chances are you’re on the lookout for new vegan recipes. While I’m not a vegan, a lot of my meals and snacks are vegan-friendly, and if you’ve read my book Eat Beautiful, you’ll know that it’s packed with plant-based recipe ideas. At this time of year, I love warming spicy soups, and this spicy noodle soup with tofu is one of my favourites. It’s a great skin-boosting recipe, too.
Vegan Recipes: Spicy Noodle Soup with Tofu
610 calories per serving
400g udon noodles
400ml tin of coconut milk
250ml vegetable stock
1 tsp coconut oil
20 oyster mushrooms, finely sliced
8 sugar snap peas, halved
150g fresh tofu, cut into 2.5cm squares and dried on kitchen paper FOR THE SPICE PASTE
2cm knob of fresh root ginger, peeled and grated
2 lemongrass stalks (outer leaves removed), chopped
2 fresh red chillies, deseeded and chopped, plus extra to garnish
3 shallots, chopped
1 garlic clove, finely chopped
1 tsp ground turmeric
Pinch of sea salt
1 tbsp coconut oil TO GARNISH
Fresh Coriander leaves
Crushed raw peanuts
I love adding cubes of tofu to a noodle soup like this one: the gluten-free noodles and protein are sustaining, making me feel full, while the soup itself is full of gorgeous flavour from the chilli, turmeric and lemongrass. It’s a recipe that offers a wonderfully warming, nutritious meal in the colder winter months – a great alternative for vegetarians, plus a boost to the beauty of the skin as well.
Place all the ingredients for the spice paste in a food processor and blend to a pulp.
Cook the udon noodles in a saucepan of boiling water according to the packet instructions and set aside to drain.
Place a frying pan over a medium heat, add the spice paste and fry for 2-3 minutes. Pour in the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for 5 minutes.
Heat the coconut oil in a separate frying pan over a medium heat. Add the oyster mushrooms and fry over a medium heat for 3 minutes or until softened.
Add the mushrooms to the sauce in the first frying pan. Add the sugar snap peas, tofu and drained udon noodles to the sauce and stir well to combine.
To serve, spoon into bowls and garnish each with fresh coriander leaves, crushed peanuts, bean sprouts, lime wedges and chilli to taste.