Fresh with a hint of sweet and sour, this veganized version of Tom Yum soup is so easy to make! I usually have some Tom Yum stock on hand so this cooks up pretty quick, I also like to add some coconut milk to the pot. It makes for a flavourful base.
I marinate some cubed tofu with some sunflower oil, tamari, and hot sauce. Bake it in the oven at 400 for about 10 minutes or until golden. Soak rice noodles in a bowl of boiled water for 3-4 minutes. Drain and set aside. Once the broth is up to a boil, add some sliced carrots. Allow them to become tender. Place bok choy in the broth and cook for 30 seconds. Assemble the noodles in a bowl, add tofu. Place the bok choy and carrots around the noodles. Arrange the raw veggies on top ( bean sprouts, red pepper, fresh cilantro).
And there you have a souper meal!
