Winter Asian vegetable soup

Ingredients for 2 servings:

• 800 ml vegetable stock
• 100 ml fish sauce, vegan
• 1 tbsp Sriracha sauce
• 1 tsp ginger
• 200 g smoked tofu
• 400 g Brussels sprouts
• 1 pack of soup vegetables
• 2 garlic cloves
• 1 spring onion(s)
• 1 sweet potato(s)
• salt and pepper
• coriander
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with tofu and sweet potato noodles

Slice the leeks and carrots from the soup vegetables. Dice the celery very finely. Slice the spring onion and set the green part aside for garnish. Finely chop the garlic cloves. Process the sweet potato into noodles. Pick the leaves off the cilantro. Dab the smoked tofu and dice it. Heat a little oil in a pot and first fry the smoked tofu all over. Add the vegetables, except for the sweet potato, cilantro, and the green part of the spring onion, and fry for 3 minutes. Lightly season with salt and pepper. Mix the soup ingredients and add to the pot. Simmer for 15 minutes. Add the sweet potatoes and simmer for another 5 minutes. Finally, garnish with cilantro and the green part of the spring onion. Tip: Please pre-cook frozen Brussels sprouts. You can use soy sauce as a substitute for vegan fish sauce. You can find a recipe for vegan algae-based fish sauce in the recipe overview on my profile page.