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

Ingredients:

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

Directions:

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!