Jacqueline Alwill’s Lemongrass Broth w/ Tofu & Rice Noodles

(Serves 1)

Total: 306 Calories

2 cups vegetable broth
1 whole garlic clove
2cm ginger, peeled and sliced
1 stick lemon grass
1/2 cup chopped coriander stalks, leaves reserved
Pinch sea salt
2cm piece lime zest
150g tofu, sliced in 1cm thick pieces
1 tbsp tamari
1 tsp rice malt syrup
40g vermicelli rice noodles
2 baby bok choy, ends trimmed
Handful each coriander and mint leaves
Red chilli, sliced
1 wedge lime


  1. Place all ingredients for the broth in a medium saucepan, pop the lid on and bring to a simmer for 45 minutes.
  2. Whilst broth is simmering, prepare the remaining ingredients to add to the dish.
  3. Marinate the tofu in tamari and rice malt syrup, then sear 2 minutes on each side and set aside. The tofu should be a lovely golden colour.
  4. Cook the vermicelli in boiling water according to packet instructions, drain and set aside.
  5. Once the broth is simmered, drop the bok choy in to blanch a few minutes, then serve the soup into a bowl, top with noodles, tofu, herbs, chilli and lime and enjoy.