author: WoonHeng Chia
Creamy Tom Yum noodle soup packed with umami flavors. My normal go-to homemade veggie stock is made from boiling a variety of vegetables and mushrooms in water for a few hours – a very time consuming process. Now with just a few spoonfuls of Yondu‘s umami vegetable seasoning sauce, Iโll get an instant flavorful broth for any plant-rich cooking. Yondu is 100% natural, organic, vegan, gluten-free, non-GMO with no added flavors or preservatives.
Servings: 1 -2 servings
Ingredients
- 1-2 servings noodles of choice prepared as directedโฃ
- 7 oz 200g firm tofu, pressed & pan-fried, then seasoned with saltโฃ
- 1 stalk lemongrass white part only, chopped or 2 teaspoons dried lemongrassโฃ
- 1 tomato cut into wedgesโฃ
- 1/2 cup chopped vegetables of choice used Gailanโฃ
- 1/2 cup chopped mushrooms used oyster mushroomsโฃ
- 1 tablespoon TomYum or red chili paste or more as preferredโฃ
- 1 tablespoon chili oil with sedimentโฃ
- 3-4 cups of waterโฃ
- 2-3 tablespoons Yondu umami vegetable seasoning sauceโฃ
- 2-3 Thai red chiliโฃ
- 1-2 teaspoons coconut sugar optionalโฃ
- 1/2 cup coconut milk more for a creamier versionโฃ
- 1-2 tablespoons lime juiceโฃ
- oil for cookingโฃ
Instructions
- 1. In a heated non-stick pan with 1-2 tablespoons oil, sauteฬ lemongrass over low-medium heat until aromatic. Then, add in TomYum paste, mushrooms, vegetables & give it a quick stir.โฃ
- 2. Add in water & Yondu (start with 1 tablespoon) along with tomatoes.โฃ
- 3. Bring the soup to a rolling boil, then turn heat to low-med & simmer for 1-2 minutes.โฃ
- 4. Add chili oil, lime juice, sugar & stir in the coconut milk to combine. Then, add in the rest of the ingredients (chili, tofu, noodles) & give it a quick stir until all incorporated. Taste test & season with more Yondu if needed. โฃ
- 5. Serve warm with fried shallots or more lime juice.โฃ
Notes
This recipe is sponsored by Yondu. Click here to order a bottle.
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Click here to find more recipes made with Yondu‘s umami vegetable seasoning.