Tag: ginger

Simple Vegetable Soup with Creamy Coconut Broth

~ Karine K ~ 1 Comment
Simple Vegetable Soup with Coconut Broth
Simple Vegetable Soup with Coconut Broth

I made this soup while vacationing in Colorado. Our family prefers to stay in Airbnb rentals, with the kids, the food and all. This was our first night in Colorado, after a 9-hour drive. I had brought a few things from home to make sure we had dinner covered the first night (the beauty of road tripping), but I had forgotten herbs, spices, oils. Thankfully, I had onions, garlic, and ginger! The kids declared this Simple Vegetable Soup with Creamy Coconut Broth one of their favorites and requested that I make it again as soon as we get back home. I am, sharing this soup made with truly simple ingredients, also perfect for vacation rental cooking. A totally awesome twist on the traditional minestrone.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Simple Vegetable Soup with Creamy Coconut Broth

Simple Vegetable Soup with Coconut Broth
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, sliced thin
  • 4–5 garlic cloves, minced
  • 1 2″ piece of ginger, minced
  • 3 plum tomatoes, chopped
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 1 zucchini, chopped small
  • 1 yellow, red or orange bell pepper, sliced thin
  • 1 bunch baby broccoli, trimmed and cut into florets
  • Kernels from 1 ear of corn
  • 1/2 teaspoon red chili flakes
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoon fresh cilantro
  • 1–2 juicy limes
  • 3–4 green onions, sliced thin
  • Sea salt, to taste
  • Package of noodles, cooked according to package directions
  • Garnishes: toasted sesame seeds, lime quarters

Instructions

In a large soup pot, heat the olive oil over medium-high heat. Add the onion, garlic and ginger. Sautรฉ, stirring often, until golden and caramelized, about 6-8 minutes, adjusting heat as necessary. Add tomatoes and let cook, stirring often, until saucy, about 5-6 minutes. Add the coconut milk and vegetable broth and stir well. Bring to a boil, reduce the heat and let simmer for 10 minutes. Then, add the zucchini, bell pepper, baby broccoli, corn, chili flakes, maple syrup, and soy sauce, and let simmer gently for an additional 5 minutes. Add the cilantro and the lime juice, keep warm. Serve with your favorite cooked noodles. Bon appรฉtit!

Keywords: vegetables, soup, coconut

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Soupe crรฉmeuse coconut et lรฉgumes

Simple Vegetable Soup with Coconut Broth
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J’ai concoctรฉ cette soupe lors de notre plus rรฉcente visite dans les montagnes du Colorado. Nous voyageons, la plupart du temps, dans des Airbnbs, question nourriture et espace, surtout avec les enfants. Cette fois-ci, comme nous avons conduit pour nous rendre dans la belle rรฉgion de Ouray, j’avais quelques provisions de la maison. Mais par mรฉgarde, j’avais oubliรฉ les huiles, les herbes, et les รฉpices. Qu’ร  cela ne tienne, on se fait une soupe quand mรชme. Les enfants ont adorรฉ et m’ont fait promettre de la refaire aussitรดt de retour ร  la maison. Alors voici cette fameuse soupe, idรฉale quand on veut faire changement de la traditionnelle minestrone.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 c. ร  soupe d’huile d’olive
  • 1 oignon, tranchรฉ mince
  • 4 ร  5 gousses d’ail, รฉmincรฉes
  • 1 bout de gingembre de 2 pouces, รฉmincรฉ
  • 3 tomates italiennes, hachรฉes
  • 1 boรฎte de lait de coconut
  • 4 tasses de bouillon de lรฉgumes
  • 1 zucchini, hachรฉ
  • 1 poivron jaune, orange ou rouge, tranchรฉ mince
  • 1 botte de brocolette, coupรฉe en fleurons
  • Grains d’un รฉpi de maรฏs frais
  • 1/2 c. ร  thรฉ de flocons de chili broyรฉs
  • 1 c. ร  soupe de sirop d’รฉrable
  • 1 c. ร  soupe de sauce soya ou tamari
  • 2 c. ร  soupe de coriandre fraรฎche, hachรฉe
  • 1 ร  2 limette(s) bien juteuse(s)
  • 3 ร  4 oignons verts, tranchรฉs mince
  • Sel de mer, au goรปt
  • Paquet de nouilles, au choix, cuites selon les directives sur l’emballage
  • Garnitures: graines de sรฉsame rรดties, quartiers de limette

Instructions

Dans un grand chaudron ร  soupe, faire chauffer l’huile d’olive ร  feu moyen-รฉlevรฉ. Ajouter l’oignon, l’ail et le gingembre. Faire revenir en remuant jusqu’ร  ce que l’oignon soit tendre et caramรฉlisรฉ, environ 6 ร  8 minutes, en ajustant la chaleur au besoin. Ajouter les tomates et laisser cuire, en remuant souvent, jusqu’ร  ce qu’elles soient liquide, environ 5 ร  6 minutes. Ajouter le lait de coconut et le bouillon de lรฉgumes. Bien mรฉlanger. Porter ร  รฉbullition, rรฉduire le feu et laisser mijoter pendant 5 ร  10 minutes. Ajouter ensuite le zucchini, le poivron, la brocolette, le maรฏs, les flocons de chili broyรฉs, le sirop d’รฉrable et la sauce soya. Remuer doucement et laisser mijoter pendant 5 minutes. Ajouter la coriandre et le jus de lime. Servir sur un lit de nouilles au choix et garnir des graines de sรฉsame et des quartiers de limette. Bon appรฉtit!

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Pine and Ginger Salad

~ Karine K ~ Leave a comment
Pine and Ginger Salad
Pine and Ginger Salad

Pineapple is probably my second favorite fruit, after mango. And when mango season ends, and I can’t make my Livity Mango Salad anymore, I turn to this zesty Pine and Ginger Salad to call in the last feelings of summer. I enjoy the taste of pineapple and ginger together very much, it’s a juice I make often. This salad, with the addition of creamy avocado, should be put high on your list of things to make now.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Pine and Ginger Salad

Pine and Ginger Salad
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 1/2 fresh pineapple, peeled, cored, and cut in cubes
  • 1 tablespoon ginger, minced
  • 1 avocado, peeled, pitted, and cut in cubes
  • 1 large orange, cut in segments, juice reserved (I cut the segments out on top of the salad bowl, and then squeeze)
  • 2 green onions, minced
  • Handful of cilantro, minced
  • 1/2 cucumber, cut in cubes
  • 1 red bell pepper, cored, cut in cubes
  • 1/4 cup pumpkin seeds (optional)
  • Sea salt, to taste

Instructions

In a medium mixing bowl, place the pineapple, the ginger, and the avocado. Add the orange segments and juice (I cut my orange into segments over the mixing bowl, catching all the juice). Add the green onions, cilantro, cucumber, and bell pepper. Mix well with your hands. Serve garnished with a touch of sea salt and pumpkin seeds, if desired. Bon appรฉtit!

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Salade festive ananas et gingembre

Pine and Ginger Salad
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 portions 1x

Ingredients

Scale
  • 1/2 ananas frais, pelรฉ et coupรฉ en cubes
  • 1 c. ร  soupe de gingembre frais, รฉmincรฉ
  • 1 avocat, pelรฉ, sans le noyau, coupรฉ en cubes
  • 1 grosse orange, coupรฉe en segments, avec le jus
  • 2 oignons verts, รฉmincรฉs
  • Poignรฉe de coriandre fraรฎche, รฉmincรฉe
  • 1/2 concombre, coupรฉ en cubes
  • 1 poivron rouge, รฉpรฉpinรฉ et coupรฉ en cubes
  • 1/4 tasse de graines de citrouille (en option)
  • Sel de mer, au goรปt

Instructions

Dans un bol moyen, dรฉposer l’ananas, le gingembre, et l’avocat. Ajouter les segments d’orange et le jus (je coupe mes segments d’orange au-dessus du bol, conservant ainsi le jus et les segments). Ajouter les oignons verts, la coriandre, le concombre et le poivron rouge. Mรฉlanger dรฉlicatement avec les mains. Servir avec un soupรงon de sel de mer et des graines de citrouille, si dรฉsirรฉ. Bon appรฉtit!

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Ginger-Spiced Kabocha Squash Soup

~ Karine K ~ 2 Comments
Ginger-Spiced Kabocha Squash Soup
Ginger-Spiced Kabocha Squash Soup

Perfect with any type of winter squash, this Ginger-Spiced Kabocha Squash Soup is velvety and spicy. Serve it garnished with toasted pumpkin seeds and fresh cilantro for a wonderfully festive soup, or with these mixed nuts.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Ginger-Spiced Kabocha Squash Soup

Ginger-Spiced Kabocha Squash Soup
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  • Author: livitygardens
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4–6 servings 1x

Ingredients

Scale
  • 1 kabocha squash, cooked whole in the oven for 1 hour at 400หš, peeled and seeded, cut in cubes
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1/2 cinnamon stick
  • 1 tablespoon garlic-ginger paste (alternatively, use 2 teaspoons minced garlic and 2 teaspoons minced ginger)
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • Sea salt and pepper, to taste
  • Fresh cilantro and toasted pumpkin seeds, to garnish

Instructions

Heat olive oil over medium-high heat in a large pot with a cover. Add the onion and the cinnamon stick and sautรฉ until onion is tender and caramelized. Add the garlic-ginger paste and cook for one minute. Add the cubes of cooked squash, mix well and cook for another 2 minutes. Add the broth and the coconut milk, mix well. Bring to a boil, lower the heat, cover, and simmer until the flavors are well combined, about 10 minutes. Remove the cinnamon stick and let cool for a few minutes. Transfer to a blender and blend until silky smooth. Garnish and enjoy. Bon appรฉtit!

Keywords: soup, squash, ginger, holidays

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Crรจme de courge kabocha au gingembre

Ginger-Spiced Kabocha Squash Soup
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  • Author: livitygardens
  • Prep Time: 10 minutes
  • Cook Time: 1 heures
  • Total Time: 1 heures 10 minutes
  • Yield: 4 ร  6 portions 1x

Ingredients

Scale
  • 1 courge kabocha, cuite au four pendant 1 heure ร  400หš, pelรฉe et les graines enlevรฉes
  • 1 c. ร  soupe d’huile d’olive
  • 1 oignon, en dรฉs
  • 1/2 bรขton de cannelle
  • 1 c. ร  soupe de pรขte d’ail et gingembre (ou utiliser 2 c. ร  thรฉ d’ail frais รฉmincรฉ et 2 c. ร  thรฉ de gingembre frais, รฉmincรฉ)
  • 2 tasses de bouillon de lรฉgumes
  • 1 tasse de lait de coconut
  • Sel de mer et poivre, au goรปt
  • Coriandre fraรฎche et graines de citrouille rรดties, pour garnir

Instructions

Dans une grande casserole avec un couvercle, chauffer l’huile d’olive ร  feu moyen-รฉlevรฉ. Ajouter les oignons et le bรขton de cannelle, et cuire jusqu’ร  ce que l’oignon soit tendre et caramรฉlisรฉ. Ajouter la pรขte d’ail et gingembre et cuire pendant une minute. Ajouter les cubes de courge cuite, mรฉlanger et sauter pendant 2 minutes. Ajouter le bouillon de lรฉgumes et le lait de coconut, et bien mรฉlanger. Porter ร  รฉbullition, rรฉduire le feu et couvrir. Cuire pendant 10 minutes, afin que les saveurs se marient. Retirer le bรขton de cannelle et laisser refroidir quelques minutes. Verser dans un mรฉlangeur et mรฉlanger jusqu’ร  l’obtention d’une texture lisse. Garnir et savourer. Bon appรฉtit!

Keywords: soupe, crรจme, courge, kabocha, hiver

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A Must in Indian Cuisine: The Garlic-Ginger Paste

~ Karine K ~ 2 Comments
Garlic-Ginger Paste
Garlic-Ginger Paste

Truly a must in Indian cuisine: the garlic-ginger paste. Many Indian recipes require the use of this fabulous paste. It adds a lot of depth to dishes, mixed in usually towards the end of cooking, and its flavor is essential if you’re after an authentic taste.

It doesn’t matter how much garlic, ginger and water you use, just make sure they’re about the same amount of garlic and ginger, and add water by the spoonful until you get the right consistency.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Garlic-Ginger Paste

Garlic-Ginger Paste
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  • Author: livitygardens
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes

Ingredients

  • Fresh garlic cloves, peeled
  • Fresh ginger, peeled
  • Water

Instructions

In a high-speed blender, place the garlic and ginger. Add 2 tablespoons water and process, adding water, by the spoonful, until all blended and somewhat smooth, but not liquid.

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Pรขte d’ail et gingembre

Plusieurs recettes indiennes requiรจrent cette fameuse pรขte d’ail et gingembre. Cette derniรจre amรจne de la profondeur, ajoutรฉe habituellement vers la fin de la cuisson, et son arรดme est essentiel pour un goรปt authentique.

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Pรขte d’ail et gingembre

Garlic-Ginger Paste
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Vous pouvez utiliser la quantitรฉ d’ail et de gingembre qui vous plaรฎt, selon un ratio de 1:1. Pour une tasse d’ail, utilisez une tasse de gingembre. Ajoutez l’eau, par petites quantitรฉs, afin d’obtenir la texture dรฉsirรฉe sans que le mรฉlange ne soit trop liquide.

  • Author: livitygardens

Ingredients

  • Ail, pelรฉe et hachรฉe
  • Gingembre frais, pelรฉ et hachรฉ
  • Eau

Instructions

Placer l’ail et le gingembre dans un mรฉlangeur. Ajouter 2 c. ร  soupe d’eau et pulser. Ajouter de l’eau, une c. ร  soupe ร  la fois, jusqu’ร  l’obtention d’un mรฉlange onctueux, mais assez รฉpais.

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Savory Oatmeal with Mushroom, Spinach, and Ginger

~ Karine K ~ Leave a comment
Savory Oatmeal with Mushroom, Spinach and Ginger
Savory Oatmeal with Mushroom, Spinach and Ginger

This Savory Oatmeal with Mushroom, Spinach and Ginger is the breakfast you were looking for. I started experimenting with savory versions of oatmeal, and to my astonishment, it’s SO GOOD! Oats lend themselves so nicely to pretty much any flavor, and their nutritional value can’t be beat. Try it with any type of toppings you’d like and let me know how you like your Savory Oatmeal!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another great breakfast idea using shiitake mushrooms, check out this Shiitake Bacon recipe.

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Savory Oatmeal with Mushroom, Spinach, and Ginger

Savory Oatmeal with Mushroom, Spinach and Ginger
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving 1x

Ingredients

Scale
  • 1 cup old fashioned oats
  • 2 cups water, plus 1/2 teaspoon sea salt (I used vegetable broth and omitted the salt)
  • 1/2 teaspoon toasted sesame oil
  • 2 large shiitake mushrooms, sliced thin
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon tamari
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup spinach leaves, sliced thin
  • 3–4 dried plums, diced (I used Fruit Blissยฎ plums)

Instructions

Bring the water to a boil and add the salt. Add the oats, reduce the heat and cook for 10 to 20 minutes, to desired consistency. While the oats are cooking, warm the sesame oil in a skillet. Add the mushrooms and ginger and sautรฉ for one minute. Add the tamari and red pepper flakes, and cook until the mushrooms are nice and brown, about 3 minutes. Turn off the heat, add the spinach, and mix well.

Transfer the oats to a bowl, top with the mushroom and spinach mixture and some plums. Bon appรฉtit!

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Gruau salรฉ avec champignons, รฉpinards et gingembre

Savory Oatmeal with Mushroom, Spinach and Ginger
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 1 portion 1x

Ingredients

Scale
  • 1 tasse de flocons d’avoine ร  l’ancienneย 
  • 2 tasse d’eau avec 1/2 c. ร  thรฉ de sel de mer (parfois, j’utilise du bouillon de lรฉgumes, et j’omets le sel)
  • 1/2 c. ร  thรฉ d’huile de sรฉsame grillรฉ
  • 2 gros champignons shiitake, les queues enlevรฉes, tranchรฉs mince
  • 1 c. ร  thรฉ de gingembre frais, รฉmincรฉ
  • 1 c. ร  soupe de sauce tamari
  • 1/4 c. ร  thรฉ de flocons de chili broyรฉsย 
  • 1/4 tasse d’รฉpinards frais
  • 3–4 pruneaux, en dรฉs

Instructions

Porter l’eau (ou le bouillon de lรฉgumes) ร  รฉbullition. Ajouter le sel. Ajouter les flocons d’avoine et cuire pendant 10 ร  20 minutes (selon la consistence dรฉsirรฉe). Pendant ce temps, rรฉchauffer l’huile de sรฉsame. Ajouter les champignons et le gingembre et faire revenir pendant 1 minute. Ajouter la sauce tamari et les flocons de chili broyรฉs. Cuire jusqu’ร  ce que les champignons soient dorรฉs, environ 3 minutes. Retirer du feu, ajouter les รฉpinards et bien mรฉlanger.

Mettre le gruau dans un bol, garnir de la prรฉparation aux champignons et des pruneaux. On se rรฉgale!

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Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles

~ Karine K ~ 3 Comments
Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles
Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles

The broth in this Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles is straight-forward and delicious. It is warming, with a nice balance of ginger and garlic. To this broth, you may add whatever vegetables you have on hand. Here, I had carrots, snap peas, Brussels Sprouts, green beans, shiitake mushrooms, and spinach. By adding some pan-seared tofu and some brown rice noodles, you obtain a complete and nutritious meal.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you’re a fan of Asian-inspired soups, check out this Epic Coconut Curry Soup and this Coconut Green Spring Soup.

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Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles

Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles
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  • Author: Karine K

Ingredients

Scale

For the broth:

  • 2 tablespoons coconut oil
  • 1” piece ginger, minced
  • 2 cloves garlic, minced
  • 3 cups mixed seasonal vegetables, cut so that they all cook at the same time
  • 4 cups vegetable broth
  • 2 large handful spinach
  • 1/3 cup fresh cilantro leaves
  • Sea salt and pepper

For the tofu:

  • 1 block extra firm tofu, squeezed off excess water and cut into 1” cubes
  • 2 tablespoons tamari
  • 1/4 cup coconut oil
  • 2 shallots, sliced thin
  • 2” piece ginger, smashed
  • 2 cloves garlic, peeled and smashed
  • Sea salt and pepper, to taste

To serve:

  • A package of brown rice noodles, cooked according to package directions
  • 1/3 cup roasted cashews
  • 1/2 cup fresh cilantro leaves
  • 2 green onions, sliced thin
  • Lime quarters

Instructions

In a soup pot, heat the coconut oil over medium-high heat. Add the ginger and garlic, and sautรฉ for 1 minute. Add the vegetables, season to taste with sea salt and pepper, and sautรฉ, while stirring, about 2 minutes. Add the vegetable broth. Bring to a boil, lower the heat, and simmer until the vegetables are slightly tender, but still al dente. Add the spinach, stir one minute, and take off the heat. Add the cilantro and set aside.

In a shallow bowl, pour the tamari on top of the tofu cubes, and distribute evenly. In a large cast iron skillet, heat the coconut oil over medium heat. Add the shallots, ginger, and garlic, and sautรฉ one minute. Add the tofu cubes, season to taste with sea salt and pepper, and let them sear on one side for 3-4 minutes, undisturbed. Turn them only when they come off the skillet easily. Cook on the other side for another 3 minutes and remove from the heat.

In four shallow bowls, place some cooked noodles. Top with some warm broth, some tofu cubes, cashews, cilantro, green onions, and serve with lime quarters. Bon appรฉtit!

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Soupe ร  l’asiatique avec tofu poรชlรฉ et nouilles de riz brun

Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles
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  • Author: Karine K

Ingredients

Scale

Pour le bouillon:

  • 2 c. ร  soupe d’huile de coconut
  • 1 bout de gingembre frais de 1 pouce, รฉmincรฉ
  • 2 gousses d’ail, รฉmincรฉes
  • 3 tasses de lรฉgumes frais de saison, coupรฉs afin qu’ils cuisent tous en mรชme temps
  • 4 tasses de bouillon de lรฉgumes
  • 2 gรฉnรฉreuses poignรฉes d’รฉpinards frais
  • 1/3 tasse de coriandre fraรฎche
  • Sel de mer et poivre, au goรปt

Pour le tofu:

  • 1 bloc de tofu extra-ferme, pressรฉ et coupรฉ en cubes de 1 pouce
  • 2 c. ร  soupe de sauce tamari ou soya
  • 1/4 tasse d’huile de coconut
  • 2 รฉchalotes franรงaises, en tranches minces
  • Un bout de gingembre frais de 2 pouces, รฉcrasรฉ
  • 2 gousses d’ail, pelรฉes et รฉcrasรฉes
  • Sel de mer et poivre, au goรปt

Pour servir:

  • Une boรฎte de nouilles de riz brun, cuites selon les directives sur l’emballageย 
  • 1/3 tasse de noix de cajou rรดties
  • 1/2 tasse de coriandre fraรฎche
  • 2 oignons verts, tranchรฉs mince
  • Quartiers de lime

Instructions

Dans une marmite, chauffer l’huile de coconut ร  feu moyen-vif. Ajouter le gingembre et l’ail et faire revenir pendant une minute. Ajouter les lรฉgumes, assaisonner de sel de mer et de poivre et continuer de cuire pendant deux minutes. Ajouter le bouillon de lรฉgumes, porter ร  รฉbullition, rรฉduire le feu et laisser mijoter jusqu’ร  ce que les lรฉgumes soient cuits, mais encore croustillants. Ajouter les รฉpinards et retirer du feu. Ajouter la coriandre et rรฉserver.

Dans un bol peu profond, placer les cubes de tofu. Verser la sauce tamari sur les cubes et bien distribuer. Dans une grande poรชle de fonte, chauffer l’huile de coconut ร  feu moyen. Ajouter les รฉchalotes, le gingembre et l’ail et faire revenir pendant une minute. Ajouter les cubes de tofu, assaisonner au goรปt de sel de mer et de poivre. Laisser saisir pendant 3 ร  4 minutes, sans les bouger. Tourner les cubes de tofu et laisser saisir de l’autre cรดtรฉ pendant 3 ร  4 minutes. Retirer du feu.

Dans quatre bol peu profond, dรฉposer des nouilles de riz. Recouvrir du bouillon et des lรฉgumes, de cube de tofu, de noix de cajou, de coriandre, d’oignons verts, et servir avec des quartiers de lime. Bon appรฉtit!

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