Our version is vegan, but you can substitute other proteins based on your choice.
Makes 4-6 servings; Prep time: 20 minutes; Cooking time: 30 minutes
64 oz (2 Quarts) Vegetable Broth
1 Pack Extra Firm Tofu
5 Tablespoons Mumbai Chaat Peanut Condiment (add more for spicier version)
1 Large Onion - roughly chopped
4 cloves Garlic - chopped
4-5 pieces Ginger - chopped
2 Tablespoons Tamari
6 oz Rice noodles - cooked
1 Medium Red Bell Pepper - sliced
1 cup Button Mushrooms
1 Medium carrot - sliced
4 small Radish - sliced
2 Green onion sprigs - chopped
2 Serrano peppers - sliced
Oil - for roasting tofu
Micro greens for garnish
Salt to taste
Cook noodles. Keep aside.
Roast the tofu on a skillet with some oil until browned on both sides. Set aside.
Dry roast onions until lightly charred. Add Bell Peppers, Carrots and cook until roasted. Add broth, ginger & garlic and bring to boil.
Add Mumbai Chaat and stir well until mixed. Add mushrooms and tamari. Simmer for about 15-20 minutes.
Assemble as follows:
In a bowl, add the noodles and tofu. Pour the broth on top. Garnish with sliced radish, green onions and serrano peppers. Add the microgreens on top.
Serve hot. Enjoy!