"Noodles are not only amusing, but delicious."
-- Julia Child
This vermicelli noodle soup takes no time at all and you will be happy with a full stomach in no time! This recipe literally takes 15 minutes, and whether you are working from home or the office, some days it is just nice not to have to spend a lot of time in the kitchen after work! I got you covered nation! Happy eating!
INGREDIENTS:
2 tbsp - Olive Oil
1/2 Onion
2 cloves - Garlic
1/2 Carrot (thinly sliced)
1/4 pack - Tofu (firm and cubed)
1 bundle - Vermicelli Noodles
6-8 cups (1,395 - 1,860g) - Vegetable Broth (or 1 vegetable bouillon and 6-8 cups of water)
Fresh Parsley
Salt and Pepper (to taste)
1-2 Eggs (hard boiled)
Directions:
In a pot, pour in a few tablespoons of olive oil. Once heated, add in your chopped or sliced onions. Let them sauté for a few minutes before adding in the carrots.
Once the onions have become translucent, add in the chopped garlic.
Next, add in the tofu cubes and the vegetable broth.
After adding the tofu and broth, place the noodles on top and push them into the broth. Cover the pot and allow to simmer for 5-10 minutes.
While the soup is simmering, boil 1-2 eggs in water for 10-12 minutes depending on your preference.
After the noodles have simmered, add salt, pepper and the parsley. Allow to simmer for another 5 minutes.
Serve hot in bowls with a sliced boiled egg on top. Enjoy!
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