Crispy tofu coriander ramen

COCONUT & CORIANDER NOODLE SOUP 🌶️ Welcome to Episode 2 of Speedy Vegan💥 if you can’t be bothered cooking but still want something flavoursome and nutritious, this noodle soup is where it’s at 😍 it’s ready in about 15 minutes, SO easy to make and it’s perfect for warming up on a freezing cold day 🥶 You can add in whatever veg you fancy, I love tenderstem broccoli, sugar snap peas and pak choi but peppers, frozen edamame or spinach and kale would also be great. Whatever you have in the fridge! Recipe serves 2 For the broth: 30g coriander 3 garlic cloves 1-inch piece of ginger 1 green chilli 1 1/2 tbsp miso 1 tin of coconut milk 250 ml water 2 portions of cooked noodles Veg of choice (Tenderstem broccoli, sugar snap peas, shredded pak choi all work well) Toppings: Sesame seeds Sliced spring onions Chilli oil Crispy tofu: 200g firm tofu, crumbled 1 tbsp soy sauce or tamari Mix soy sauce and tofu. Pop into oven proof dish or silicone liner and air fry at 180°C or spread over a tray and oven bake at 200°C for 15-20 minutes or until golden and crispy. Add all of the ingredients for the broth to a blender and blend until smooth. Pour the broth into a large pot with a lid. Bring to a gentle simmer and then add the noodles and veg. Pop the lid on and leave to cook for a few minutes. Once the veg is tender, finish with a squeeze of lime, to taste. Serve up, drizzle with chilli oil and a sprinkle of sliced spring onions and sesame seeds. Enjoy! 💛

Unbalanced

% Daily Values based on a 2,000 calorie diet