ORIENTAL TOFU & VEGGIE BROTH
Servings: 4
Ingredients
1 tbsp NOMU Extra Virgin Olive Oil
1 tsp sesame seed oil, plus extra to serve
1 onion, thinly sliced
1 clove garlic, minced
1 piece ginger, finely grated
2 spring onions, finely sliced
NOMU Spicy Chilli Grinder
1 litre prepared NOMU Vegetable Stock
Handful of broccoli, cut into small florets
Handful of pak choi, washed and roughly sliced
Handful of baby corn, sliced into small rounds
Handful of mange tout, roughly chopped
Handful of mung bean sprouts, washed
100g extra firm tofu, cubed
Soy sauce, to taste
Fish sauce, to taste (optional for vegan diets)
NOMU Black Pepper, to taste
Squeeze of fresh lime
Fresh coriander, roughly chopped
Directions
Heat both the oils in a pot and gently sauté onion, garlic, ginger and spring onions with a few grindings of NOMU Spicy Chilli for a couple of minutes or until onions have softened.
Pour in hot NOMU Vegetable Stock and bring to a simmer.
Add all vegetables and tofu and simmer for about 2-3 minutes. Do not overcook as you still want the vegetables to have a slight crunch.
Season the broth to your taste with a little soy sauce, a few drops of fish sauce, a good grinding of NOMU Black Pepper and a squeeze of lime.
Pour into individual bowls, garnish with coriander and a drizzle of sesame oil and serve immediately.
Ingredients
1 tbsp NOMU Extra Virgin Olive Oil
1 tsp sesame seed oil, plus extra to serve
1 onion, thinly sliced
1 clove garlic, minced
1 piece ginger, finely grated
2 spring onions, finely sliced
NOMU Spicy Chilli Grinder
1 litre prepared NOMU Vegetable Stock
Handful of broccoli, cut into small florets
Handful of pak choi, washed and roughly sliced
Handful of baby corn, sliced into small rounds
Handful of mange tout, roughly chopped
Handful of mung bean sprouts, washed
100g extra firm tofu, cubed
Soy sauce, to taste
Fish sauce, to taste (optional for vegan diets)
NOMU Black Pepper, to taste
Squeeze of fresh lime
Fresh coriander, roughly chopped
Directions
Heat both the oils in a pot and gently sauté onion, garlic, ginger and spring onions with a few grindings of NOMU Spicy Chilli for a couple of minutes or until onions have softened.
Pour in hot NOMU Vegetable Stock and bring to a simmer.
Add all vegetables and tofu and simmer for about 2-3 minutes. Do not overcook as you still want the vegetables to have a slight crunch.
Season the broth to your taste with a little soy sauce, a few drops of fish sauce, a good grinding of NOMU Black Pepper and a squeeze of lime.
Pour into individual bowls, garnish with coriander and a drizzle of sesame oil and serve immediately.
Ingredients
1 tbsp NOMU Extra Virgin Olive Oil
1 tsp sesame seed oil, plus extra to serve
1 onion, thinly sliced
1 clove garlic, minced
1 piece ginger, finely grated
2 spring onions, finely sliced
NOMU Spicy Chilli Grinder
1 litre prepared NOMU Vegetable Stock
Handful of broccoli, cut into small florets
Handful of pak choi, washed and roughly sliced
Handful of baby corn, sliced into small rounds
Handful of mange tout, roughly chopped
Handful of mung bean sprouts, washed
100g extra firm tofu, cubed
Soy sauce, to taste
Fish sauce, to taste (optional for vegan diets)
NOMU Black Pepper, to taste
Squeeze of fresh lime
Fresh coriander, roughly chopped
Directions
Heat both the oils in a pot and gently sauté onion, garlic, ginger and spring onions with a few grindings of NOMU Spicy Chilli for a couple of minutes or until onions have softened.
Pour in hot NOMU Vegetable Stock and bring to a simmer.
Add all vegetables and tofu and simmer for about 2-3 minutes. Do not overcook as you still want the vegetables to have a slight crunch.
Season the broth to your taste with a little soy sauce, a few drops of fish sauce, a good grinding of NOMU Black Pepper and a squeeze of lime.
Pour into individual bowls, garnish with coriander and a drizzle of sesame oil and serve immediately.
Ingredients
1 tbsp NOMU Extra Virgin Olive Oil
1 tsp sesame seed oil, plus extra to serve
1 onion, thinly sliced
1 clove garlic, minced
1 piece ginger, finely grated
2 spring onions, finely sliced
NOMU Spicy Chilli Grinder
1 litre prepared NOMU Vegetable Stock
Handful of broccoli, cut into small florets
Handful of pak choi, washed and roughly sliced
Handful of baby corn, sliced into small rounds
Handful of mange tout, roughly chopped
Handful of mung bean sprouts, washed
100g extra firm tofu, cubed
Soy sauce, to taste
Fish sauce, to taste (optional for vegan diets)
NOMU Black Pepper, to taste
Squeeze of fresh lime
Fresh coriander, roughly chopped
Directions
Heat both the oils in a pot and gently sauté onion, garlic, ginger and spring onions with a few grindings of NOMU Spicy Chilli for a couple of minutes or until onions have softened.
Pour in hot NOMU Vegetable Stock and bring to a simmer.
Add all vegetables and tofu and simmer for about 2-3 minutes. Do not overcook as you still want the vegetables to have a slight crunch.
Season the broth to your taste with a little soy sauce, a few drops of fish sauce, a good grinding of NOMU Black Pepper and a squeeze of lime.
Pour into individual bowls, garnish with coriander and a drizzle of sesame oil and serve immediately.
