Vermicelli, tofu and leeks soup

Author: Les Cultures de chez nous
Images poireaux
Preparation 20
Baking 15
Portions 4
Freezing No


  • 2 liters (8 cups) of chicken broth
  • ¼ of chopped cabbage
  • 1 red pepper sliced into cubes
  • 1 grated carrot
  • 30 ml (2 tablespoons) of chopped ginger
  • 2 chopped garlic cloves
  • 1 package of 277 g of rice noodles
  • 454 g (1 pound) of firm diced tofu
  • 45 ml (3 tablespoons) of vegetable oil
  • 1 package 250 g (3 cups) of sliced leeks
  • 45 ml (3 tablespoons) of maple syrup
  • 30 ml (2 tablespoons) of soy sauce
  • Pepper oil up to your taste
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  • In a large casserole, boil chicken broth. Add cabbage, red pepper, carrot, ginger and garlic cloves. Cook for about 5 minutes.
  • Cook noodles based upon its manufacturer instruction. Drain.
  • Meanwhile, rince tofu and dry well with a cloth. Heat vegetable oil in a pan, add leeks and tofu, roast for about 1 to 2 minutes. Add maple syrup and caramelize while stirring up regularly.
  • Add vermicelli into four large bowl, pour and spread vegetables garnishings. Garnish with tofu and caramelized leeks. Serve with soy sauce and pepper oil.

Chef's notes