Tom Yum Vegetarian Noodles

by Slowood Official

Ingredients (serves 3)

  • 100g shiitake mushroom, sliced finely
  • 100g snow peas
  • 280g soft tofu, cut in cubes
  • 1 large carrot, sliced finely
  • 1 pack of vermicelli (or substitute enoki mushroom for a low-carb option)
  • 1 tbsp organic tom yum paste
  • Vegetable stock
  • 3 Mason or glass jars with lid

How to make

  1. Blanch vegetables and vermicelli and allow to cool
  2. Spoon Organic Tom Yum Paste into the bottom of the jar and layer tofu, vegetables and noodles to fill the jar.
  3. Leave in fridge until ready to use.
  4. Bring vegetable stock to a boil and pour into jar to cover ingredients. Leave for 5 minutes with lid on.
  5. Stir and enjoy!