Silky Vegan Asian Noodle Bowl

• vegan
• asian-cuisine
• noodle-bowl
• comfort-food
• plant-based
• Hiroshi

Introduction

Today's special vegan recipe captures the essence of silky, comforting Asian cuisine with a fresh, plant-based twist. This dish is designed to warm your soul and delight your taste buds, combining smooth textures and rich flavors in a unique culinary creation.

Ingredients

• 200g silken tofu, diced
• 150g rice noodles
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 100g shiitake mushrooms, sliced
• 1 liter vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon miso paste
• 1 carrot, julienned
• 100g baby spinach
• 2 spring onions, sliced
• 1 tablespoon sesame seeds
• Fresh cilantro, for garnish

Instructions

1. Cook the rice noodles according to package instructions and set aside.
2. Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sautéing until fragrant.
3. Add shiitake mushrooms and sauté for 5 minutes until they begin to soften.
4. Pour in the vegetable broth and bring to a simmer.
5. Stir in soy sauce and miso paste until well combined.
6. Add the diced silken tofu and carrot to the broth, simmering for 5 minutes.
7. Stir in the baby spinach and cook until wilted.
8. Divide the cooked noodles between bowls, pour the hot soup over them, and top with spring onions, sesame seeds, and fresh cilantro.

Enjoy this comforting bowl of silky vegan delight, perfect for a nourishing lunch that doesn't compromise on flavor or tradition. It's a dish that truly makes today special - a new favorite waiting to be discovered.

Hiroshi

Additional Information

Nutritionfacts	Calories: 350, Fat: 9g, Carbs: 50g, Protein: 15g
Preparation Time	30 minutes
Allergy Information	Contains soy, sesame, and gluten