Taucho and Noodle Soup

My lil ones aren’t yet fully vegan so I boiled them eggs for their soup 🙂

2 boxes veggie broth @900 ml
A bunch of green onions, slices thinly
2 tbsp of chopped cilantro
7-8 dried shiitake mushrooms, soaked in hot water til soften, thinly sliced or chopped
300 g frozen spinach leaves, defrosted, squeeze water out (you can of course use fresh spinach)
1 box medium soft Tofu, cubed
3 tbsp taucho (soy bean paste)
Vegeta powder to taste
Cooked glass noodle/vermicelli noodle

Heat broth with onions and cilantro to boil
Lower heat to medium and stir in spinach, mushrooms and bring back to boil
Season with taucho and Vegeta
Drop in Tofu and simmer for 10-15 mins
Place cooked noodle in bowls and pour enough soup
Serve immediately (extra great with lemon juice and hot sauce!)

Print Recipe

Taucho and Noodle Soup

Servings: 0

Ingredients

• 2 boxes veggie broth @900 ml
• A bunch of green onions slices thinly
• 2 tbsp of chopped cilantro
• 7-8 dried shiitake mushrooms soaked in hot water til soften, thinly sliced or chopped
• 300 g frozen spinach leaves defrosted, squeeze water out (you can of course use fresh spinach)
• 1 box medium soft Tofu cubed
• 3 tbsp taucho soy bean paste
• Vegeta powder to taste
• Cooked glass noodle/vermicelli noodle

Instructions

• Heat broth with onions and cilantro to boil
• Lower heat to medium and stir in spinach, mushrooms and bring back to boil
• Season with taucho and Vegeta
• Drop in Tofu and simmer for 10-15 mins
• Place cooked noodle in bowls and pour enough soup
• Serve immediately (extra great with lemon juice and hot sauce!)