Rich Vegetable Macaroni Soup
Vietnamese-inspired soup that comes with sautéed mushrooms, carrots, tofu, and cilantro. Rich, healthy and so flavorful! It makes the perfect family dinner!
Ingredients
- 1 tablespoon oil
- 1 onion minced
- 4 cloves of garlic minced
- ½ cup diced mushrooms
- 5 cups of water
- 1 medium white radish daikon, peeled and sliced into ½-inch slices
- 1 medium carrot peeled and sliced into ½-inch slices
- ½ ear of corn sliced into 1-inch slices
- 2 blocks of tofu (about 250g) (fried tofu is better), diced
- 1 and ¼ teaspoon sea salt
- 2 tablespoon sugar
- ½ teaspoon soy sauce
- ¼ cup chopped cilantro
- optional: ground black pepper for topping
- 1 cup dry macaroni
Instructions
- In a large saucepan or pot, heat the oil over medium heat. Once hot, add the onion, garlic, and mushrooms. Sautée for 5-7 minutes, or until onions start to brown a bit.
- Next, pour in the water and add the sliced radish, carrot, corn, and tofu. Add the salt, sugar, and soy sauce. Cover and let it simmer for about 1 hour and a half. Taste and adjust seasonings if needed. Stir in the chopped cilantro and remove from heat.
- Cook the macaroni in a large pot of water according to the package instructions.
- To serve, divide the cooked macaroni between 3 serving bowls and pour the piping hot broth over it. Add some of the radish, mushrooms, carrots, and tofu. Garnish with more fresh cilantro, and serve immediately!
- This soup will keep for up to 3 days in the refrigerator, I recommend cooking the noodles just before serving.
Nutrition
Serving: 1 gCalories: 288 kcalCarbohydrates: 45.7 gProtein: 13.2 gFat: 8.8 gFiber: 5.9 gSugar: 12.9 g
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