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Vietnamese-style noodle soup recipe

1 rating

This Vietnamese-inspired soup is the definition of comfort, plus it's packed with goodness and suitable for those on a veggie, vegan and dairy-free diet. You can even freeze the broth for a later date. See method

Serves 6
Takes 1 hr
254 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

250g pack large flat mushrooms, very thinly sliced
3 tbsp reduced-salt soy sauce, plus extra to taste (optional)
225g pack smoked tofu, cut into 5mm slices, then cut into triangles
2 star anise
1 cinnamon stick
1 large onion, quartered
10cm piece fresh ginger, scrubbed and halved lengthways
1 vegetable stock pot, made up to 2ltr
1 tsp demerara sugar
1 tbsp toasted sesame oil, plus 1 tsp
200g red cabbage, cored and cut into 3-4cm pieces
200g dried flat rice noodles
90g curly kale, tough stems discarded
1 carrot, peeled and cut into thin matchsticks
30g fresh Thai basil, leaves picked
30g fresh basil, leaves picked
30g fresh coriander, leaves picked
30g fresh mint, leaves picked
1 red chilli, thinly sliced (optional)
1 lime, cut into wedges

1 of your 5-a-day and low in salt

Each serving contains

Energy
1065kj
254kcal 13%
Fat
7g 10%
Saturates
1g 5%
Sugars
8g 9%
Salt
1.5g 26%

of the reference intake
Carbohydrate 34.9g Protein 10.3g Fibre 5.1g

Method

Toss the mushrooms with 2 tbsp soy sauce in a bowl. Put the tofu on a plate and drizzle over the remaining soy sauce; set both aside for 30 mins to marinate.
Meanwhile, heat a saucepan over a medium heat and toast the whole spices for 3 mins, stirring occasionally, until fragrant. Tip onto a plate and set aside.
Increase the heat to high and add the onion and ginger, cut-sides down. Char on all cut sides, turning occasionally, for 5-6 mins. Return the spices to the pan along with the vegetable stock, sugar and 1 tsp sesame oil. Bring to the boil, then reduce the heat to low and simmer for 30 mins.
Meanwhile, heat the remaining 1 tbsp oil in a frying pan over a medium-high heat and fry the tofu for 3-4 mins each side. Add the red cabbage and fry for 3-4 mins, stirring frequently, until just tender. Remove from the heat and pour over any soy sauce leftover from marinating the tofu. Cook the noodles to pack instructions.
Scoop the onion, ginger and whole spices from the broth and discard. Add the kale and sliced mushrooms with all their liquid, increase the heat to medium, then simmer for 4-5 mins until the kale is just tender but still bright green. Add more soy sauce to taste, if you like.
Divide the noodles among bowls and pour over the broth. Top with the tofu and red cabbage, carrot, fresh herbs and chilli, if using. Serve with the lime wedges for squeezing over.

Tip: Toasting the spices in a dry pan helps release their natural oils, bringing out their flavour and aroma.

Freezing and defrosting guidelines

Freeze broth only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Noodle recipes