Name: Noodle Soup with Tofu
Prep time: 5 min
Cook time: 10 min
Yield: 1 serving
Ingredients: 2 tsp Sesame Oil; 1 clove garlic (minced); 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 Peas; 1 cup Bean Sprouts; 1/2 cup Tofu Cubes; 1/4 cup scallions (chopped); Sriracha (optional)

Noodle Soup with Tofu

Course

Main Course

Cuisine

Asian

Prep Time

5 minutes

Cook Time

10 minutes

Servings

1 serving

Ingredients

2 tsp Sesame Oil
1 clove garlic minced
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 Peas
1 cup Bean Sprouts
1/2 cup Tofu Cubes
1/4 cup scallions chopped
Sriracha optional

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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