Ingredients:
- 1 cup sliced mushrooms
- 1 cup chopped tomatoes
- 1/2 cup chopped green onions
- 1/2 cup diced carrots
- 1/2 cup diced bell pepper (any color)
- 1/2 cup broken rice noodles (gluten-free)
- 1/4 cup chopped cilantro (for garnishing)
- 2 cloves garlic, minced
- 1/2 teaspoon shredded ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 small green chili, finely chopped (adjust to taste)
- 1 tablespoon gluten-free corn starch dissolved in 1/2 cup cold water
- 200g firm tofu, diced into small cubes
Instructions:
Prep Ingredients:
- Wash and chop all the vegetables as per the ingredient list. Dice the tofu into small cubes.
Cook Vegetables and Tofu:
- In a large pot, heat a little oil over medium heat. Add minced garlic, shredded ginger, and chopped green chili. Sauté for a minute until fragrant.
- Add sliced mushrooms, chopped tomatoes, diced carrots, diced bell pepper, and diced tofu to the pot. Stir and cook for about 5 minutes until the vegetables and tofu start to soften.
Add Rice Noodles:
- Add broken rice noodles to the pot along with 4 cups of water. Stir well to combine.
Season the Soup:
- Season the soup with salt and black pepper according to taste. Adjust the seasoning if needed.
Simmer:
- Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for about 10-15 minutes or until the vegetables, tofu, and noodles are cooked through and tender.
Thicken the Soup:
- In a small bowl, dissolve corn starch in cold water until smooth. Gradually pour this mixture into the simmering soup while stirring continuously. Allow the soup to simmer for an additional 2-3 minutes until slightly thickened.
Serve:
- Once the soup reaches your desired consistency, remove it from heat.
- Ladle the hot vegetable and tofu soup into bowls.
- Garnish with chopped cilantro before serving.
Enjoy your comforting and flavorful one-pot vegetable and tofu soup with rice noodles, packed with nutritious ingredients and aromatic spices!
