This time I have a hearty, tasty, flavorful and delicious asian style soup for you: Vegetarian Tofu Laksa with shiitake and noodles. This recipe is originally from the book Asiatische Nudelküche* by Robin Donavan from Parragon Books Ltd Bath (ISBN: 1472372875). Unfortunately the book is in german. So I don’t translated the review about this book. So you are lucky, you don’t have to read the whole text you can directly go to the recipe :-)
This vegetarian tofu laksa smells like vacation in south-east asia. And if you need a time-out this soup is perfect.
First do the paste: Therefor chop chili, ginger, garlic, lemongras roughly. Add into a mortar with coriander seeds and macadamia nuts and grind to a fine paste. Add cilantro and oil and grind again. If you like you can use your blender for this.
Heat the paste in a hot wok and stir. Add Broth, coconut milk and tomato paste, stir again and cook for a few minutes. Meanwhile, clean shiitake mushrooms and slice them. Cut tofu into cubes. Add both to the broth and cook. Taste with salt and pepper.
Cook the noodles in hot water.
Slice spring onions into fine rings.
Divide cooked noodles into two bowls. Add Shiitake, Tofu and broth and garnish with spring onions