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Noodle Soup with Tofu

Print Recipe
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
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
  1. Turn the Instant Pot® on. Choose the Sauté program and the Less setting. Once it has come up to temperature, add the sesame oil.
  2. 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.
  3. 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.
  4. Remove the noodles and place in a bowl. Add the sugar snap peas, beansprouts, and tofu to the bowl, pour the broth over.
  5. Garnish with scallions and Sriracha, if desired.

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