Cooked - Healthy Instant Noodle Soup (laksa Inspired)

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Healthy Instant Noodle Soup (laksa Inspired)

4.0

3 cloves garlic (minced; approx. 9g)

4 tbsp peanut butter (smooth; approx. 68g)

2 tbsp laksa (or red or yellow curry paste; approx. 30g)

2 tbsp soy sauce (approx. 30ml)

1 tbsp miso paste (white or yellow; approx. 18g)

1 tbsp brown sugar (packed; approx. 13g)

3 tsp vegetable bouillon powder (or 1 cube, crushed; approx. 9g)

1 whole lime (juiced; approx. 2 tbsp or 30ml)

16 oz extra firm tofu (cubed; approx. 450g)

7 oz rice vermicelli noodles (approx. 200g, broken into bundles)

1 stalk lemongrass (cut into 4 pieces or finely minced if preferred)

3 stalks bok choy (chopped; approx. 250g)

4 stalks green onion (finely sliced; approx. 60g)

½ bunch cilantro leaves (roughly chopped; approx. 15g)

In a small bowl, mix together the garlic, peanut butter, curry paste, soy sauce, miso paste, brown sugar, bouillon powder, and lime juice until smooth. This will be your concentrated soup paste.
Divide the dry rice vermicelli noodles evenly among 4 medium-sized jars or lunch containers. Top each with tofu cubes, then divide the bok choy, green onion, lemongrass, and cilantro between them. Finish by adding a scoop of the soup paste into each container.
Seal the containers tightly and store in the refrigerator for up to 4 days.
When ready to eat, pour boiling water over the contents of the jar until the ingredients are fully submerged. Let sit for 2–3 minutes to soften the noodles, then stir well to dissolve the soup paste. Remove or avoid the lemongrass pieces when eating, as they’re very fibrous.

Course🍽️Main Course

Diets🌱Vegan...

Category🍲Soup

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 35 weeks ago

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