I made a vegetarian version of Jamie Oliver’s Asian Chicken and Tofu Noodle soup and it was fantastic. It was easy to make and it is now competing with laksa, my other favourite rice noodle soup.
For those of you interested in the original chicken version here is the recipe.
For a veggie or pescatarian version (I added prawns to the one I made last night) here is the recipe:
I litre organic vegetable broth
1 3/4-inch (2-centimetre) piece of ginger
4 cloves garlic
1 tablespoon peanut oil
2 tablespoons sesame oil
5 star anise
½ bunch fresh coriander
I bunch fresh basil
100 grams (4 ounces) tofu
2 cups spinach
5 large mushrooms (thinly sliced – (I added this to the recipe)
1 lb prawns peeled – to serve 4 people
4 green onions – finely chopped
½ fresh red chili
3/4 cup fine uncooked rice noodles
2 tablespoons low-salt soy sauce
1 lime cut in 4
Peel and finely slice the shallot, ginger and garlic.
Heat the peanut oil in a large saucepan over a medium–low heat, then add the shallot, ginger and garlic. Fry for 5 minutes, or until softened.
Add sesame oil and fry for a few more minutes.
Add star anise and cover with 1 litre of bouillon. Gently bring to a boil, then reduce heat to low and cover the pan with a lid. Add mushroom and prawns. Add a dash of soy sauce to taste. Simmer for 10 minutes.
Add spinach to heated broth before you’re ready to serve.
Pick the herb leaves, chop the tofu into ½ inch (1.25-centimetre) cubes. Cook rice noodles.
Place rice noodles in serving bowls, add herbs and tofu and then ladle broth with spinach, prawns and mushrooms and serve.
I gave everyone a small ramekin with hot pepper, a slice of lime and herbs and green onions so they could garnish their soup to taste. A big bottle of sriracha was on the table ready and waiting. Serve and sigh with satisfaction. So easy, so delicious. Thanks Jamie Oliver!