Ingwer-Tofu-Reisnudelsuppe

Zubereitung

1. Simmer 500 ml of water with grated ginger, garlic, salt and a splash of rice vinegar for 3 minutes.
2. Add the cubed tofu, stir-fry vegetables and edamame and cook for 4 minutes.
3. Add the rice noodles and cook for 3–4 more minutes, then finish with chili and fresh herbs.