This vegan soup is made quickly. It warms and makes you happy 🙂

INGREDIENTS ( for 1 portion)

• 50 g Soba-noodles
• 150 g Chinese cabbage
• 1 cm/0,4 ” fresh ginger
• 1 green onion
• 250 ml vegetable stock
• 50 g frozen peas
• 80 g mung bean sprouts
• 80 g tofu
• 1-2 tablespoon soy sauce

PREPARATION

• Cook noodles, pour and let them drain
• Wash Chinese gabbage
• Cut the leafs in half and cut into stripes
• Peel the ginger and chop it fine
• Cut the green onion into fine rings
• Bring the vegetable sock to boil
• Cook ginger and peas for 3 minutes ( middle heat )
• Add Chinese gabbage
• Let it simmer for 2 minutes
• Cut the tofu in cubes
• Mix sprouts and tofu with the noodles and put it in a soup bowl
• Season the soup to taste with soy sauce ( and possibly with salt)
• Dash the hot soup over the noodles
• Sprinkle with onion rings
• Serve and enjoy !