Tofu Noodle Soup

Name: Tofu Noodle Soup
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 tbsp. olive oil; 200gr\7oz sprouted tofu, cubed; 2 large stalks celery sliced; 1 large carrot sliced; 140g\5oz shredded cabbage; 200gr\7oz shirataki noodles; 200ml vegetable broth; 100 ml water; 1 tbsp. poultry seasoning blend or seasoning of choice; 1 tsp. fresh grated ginger; 1 tsp. crushed garlic; to taste Garnish suggestions:; salt and pepper; scallions; parsley; chives; additional grated ginger

Add all ingredients to your instant pot or other pressure cooker, stir to mix around a little bit. Close the IP, making sure the vent is set closed as well, and set to pressure cook on high for 5 m…

Cook40 min
Total40 min
Serves2
LevelIntermediate

Dinner Dairy-Free Gluten-Free Low-Carb Vegan Vegetarian Asian

Ingredients

1 tbsp. olive oil
200gr\7oz sprouted tofu, cubed
2 large stalks celery sliced
1 large carrot sliced
140g\5oz shredded cabbage
200gr\7oz shirataki noodles
200ml vegetable broth
100 ml water
1 tbsp. poultry seasoning blend or seasoning of choice
1 tsp. fresh grated ginger
1 tsp. crushed garlic
to taste Garnish suggestions:
salt and pepper
scallions
parsley
chives
additional grated ginger

Preparation

Add all ingredients to your instant pot or other pressure cooker, stir to mix around a little bit. Close the IP, making sure the vent is set closed as well, and set to pressure cook on high for 5 minutes. Let the instant pot vent naturally before carefully removing the lid. Seasoning with salt and pepper and garnish as desired.
Cook time does not include instant pot venting time. To cook this on the stovetop, combine all ingredients in a lidded pan and cook on medium-low heat for 20-25 minutes, until vegetables are tender.