• 3-4 cups vegetable broth
• 5 teaspoons Tom yum paste
• 4 lime leaves (optional)
• 1 cup coconut milk
• 2 tablespoons soy sauce
• 7 ounces extra firm tofu, cubed
• 2 tablespoons neutral cooking oil
• 1 teaspoon Mirin
• 4 ounces Cremini mushrooms, sliced
• 2 medium carrots, sliced
• 1 lime, juiced
• 1 teaspoon agave
• 1 handfull string beans, cut in half
• 1 bag dry noodles (or 2-3 bags ramen noodles or sub in gluten-free rice noodles),
• salt, to taste
• fresh cilantro, to garnish
• fresh mint leaves, to garnish

Method

• Step 1

  In a large pot, bring the vegetable broth to a boil. Add the Tom yum paste, and lime leaves. Continue simmering over medium low heat for 5 minutes.

• Step 2

  Meanwhile, heat 2 teaspoons oil in a sauté pan. Add cubed tofu, soy sauce and Mirin. Fry the tofu until it is golden brown on both sides. Set aside.

• Step 3

  Add the coconut milk, mushrooms, string beans and the carrots to the broth and simmer for another 5 minutes until vegetables are tender. Reduce the heat to low and add the lime juice, agave, and salt.

• Step 4

  In a separate pot, bring water to a boil and cook the noodles according to package instructions. Strain, rinse and set it aside.

• Step 5

  Distribute the cooked noodles evenly amongst 4 bowls, pour in a generous amount of Tom yum soup, top each bowl with fried tofu, sesame seeds, lime wedges, onions and herbs. Enjoy!