Asian soup with vegetables and noodles

Ingredients for 4 servings:

• 1 bell pepper(s), red
• 1 large carrot(s)
• 4 spring onions
• 1 clove(s) garlic
• 1 piece(s) ginger, walnut-sized
• Soybean oil
• 1 ½ liters vegetable broth
• 1 tsp Chinese spice
• 1 tbsp peanut butter
• 1 tsp sambal oelek
• 150 g smoked tofu
• 100 g soup noodles
• 100 g soy sprouts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan and light

Cut the bell peppers into strips. Peel and slice the carrot. Slice the spring onions into rings. Peel and finely chop the garlic and ginger. Dice the smoked tofu and fry in a little oil. Cook the soup noodles in salted water. Wash the bean sprouts. Sauté the vegetables and spices in soybean oil, then add the broth. Simmer for about 10 minutes. Add the smoked tofu, sprouts, and noodles, let stand for 5 minutes. Season to taste and serve.