Rice Noodle Soup with Mixed Vegetables - Meat Free Monday

Name: Rice Noodle Soup with Mixed Vegetables - Meat Free Monday
Ingredients: 100 g (3½ oz) carrot, thinly sliced; 50 g (1¾ oz) daikon (Chinese white radish or mooli), peeled and cut into 2.5 cm (1 inch) pieces; 2 coriander roots (or 10 fresh coriander stalks), chopped; 3 garlic cloves, chopped; 1 teaspoon sugar; 1 tablespoon light soy sauce; 60 g (2¼ oz) dried flat rice noodles; 100 g (3½ oz) bean sprouts; 100 g (3½ oz) julienned white cabbage; 120 g (4¼ oz) firm tofu, cut into bite-sized pieces; 1 teaspoon pickled green cabbage (available from Asian supermarkets); fresh coriander leaves, finely chopped; spring onion, finely chopped; 1 teaspoon fried garlic; pinch of white pepper

meatfreemondays.com

A traditional Thai dish, this Rice Noodle Soup is good for the soul and you can change up the vegetables depending on what you fancy!

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Ingredients

100 g (3½ oz) carrot, thinly sliced
50 g (1¾ oz) daikon (Chinese white radish or mooli), peeled and cut into 2.5 cm (1 inch) pieces
2 coriander roots (or 10 fresh coriander stalks), chopped
3 garlic cloves, chopped
1 teaspoon sugar
1 tablespoon light soy sauce
60 g (2¼ oz) dried flat rice noodles
100 g (3½ oz) bean sprouts
100 g (3½ oz) julienned white cabbage
120 g (4¼ oz) firm tofu, cut into bite-sized pieces
1 teaspoon pickled green cabbage (available from Asian supermarkets)
fresh coriander leaves, finely chopped
spring onion, finely chopped
1 teaspoon fried garlic
pinch of white pepper