180°C · 10-15 minAllergens
Selderij
Sesamzaad
SojaSukiyaki noodles
An extraordinarily healthy dish that consists of several elements: Japanese-style marinated tofu, mushrooms, crunchy vegetables, and thin Japanese rice noodles, accompanied by a homemade Japanese broth. Just warm the broth and pour it over all that deliciousness... enjoy! The dish is 100% plant-based (vegan).
Sukiyaki noodles
Tofu, mushrooms, broccoli, white cabbage, green beans, bean sprouts, chicory, pointed cabbage, celery, white onion, carrot, dried Chinese mushrooms (shiitake), garlic, lime juice, fresh ginger, turmeric, star anise, sesame oil, rice noodles, ginger syrup, gluten-free soy sauce, sambal oelek, sake (Japanese rice wine), organic vegetable broth, mirin (sweet Japanese rice wine), pepper and salt, sunflower oil.
Allergens: alcohol, selderij, sesamzaad, soja.
Microwave
Heat the rice noodles with vegetables loosely covered until lukewarm for 2-3 minutes. Heat the broth with the lid loosely on or in a saucepan over the stove until boiling. Spoon the rice noodles and vegetables into a soup bowl and pour the hot broth over them.
Oven — 180°C, 10-15 minMarleen's choice
Preheat the noodles with vegetables covered with an oven-safe plate or aluminium foil until lukewarm for 10-15 minutes. Meanwhile, heat the broth in a saucepan over the stove until boiling. Spoon the rice noodles and vegetables into a soup bowl and pour the hot broth over them. Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
