Noodle Soup with Tofu

By: Instant Flat Belly Cookbook by Patricia Gilroy

Noodle Soup with Tofu
cuisine icon Cuisine
Asian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Low Carb, Low Fat
cuisine icon Cooking Technique
Sauté
cuisine icon Keywords
1 serving, asian, bean sprouts, chicken base, chinese five-spice, contributed, cook 10 min, easy, garlic, hot water, Instant Flat Belly Cookbook by Patricia Gilroy, instant rice noodles, less than 15 min, low carb, low fat, main course, prep 5 min, sauté, scallions, sesame oil, sriracha, sugar snap peass, tofu cubes

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
1 serving
Ingredients
  • 2 tsp sesame oil
  • 1 clove garlic
  • 1/2 tsp Chinese five-spice
  • 1 cup hot water
  • 1/2 tsp chicken base
  • 1 1/2 ounces instant rice noodles
  • 1 cup sugar snap peass
  • 1 cup bean sprouts
  • 1/2 cup tofu cubes
  • 1/4 cup scallions
  • sriracha
Instructions
  • Turn the Instant Pot® on. Choose the Sauté program and the Less setting. Once it has come up to temperature, add the sesame oil.
  • Add the garlic and Chinese five-spice and cook for 1 minute. Add water and chicken base. Change the setting to More and bring to a boil.
  • Add the rice noodles. Turn off the Instant Pot®, close the lid, and let it stand for 3 minutes, or until the noodles are ready.
  • Remove the noodles and place in a bowl. Add the sugar snap peas, beansprouts, and tofu to the bowl, pour the broth over.
  • Garnish with scallions and Sriracha, if desired.
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