Time: 40 min.
Complexity: easily
Servings: 4

The star of this dish is the broth. Fragrant and rich, it's the key to a delicious soup. A slow cooker will make it in minutes, and the taste will be as if you've been tinkering with it for hours. Add tofu and enjoy!

Ingredients:

• 3 cups lightly salted chicken broth
• 3 green onions (cut one into 3 pieces)
• 5 cm ginger root, peeled and thinly sliced
• 2 cloves garlic, crushed
• 2 tablespoons dark sesame oil
• 1 tbsp. lightly salted soy sauce
• 1 package (220 g) of brown rice pad thai noodles
• 2 carrots
• 170 g Canadian bacon
• 450 g silken tofu
• 3 cups small spinach

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tofu, carrot, spinach, ginger root, green onions, rice noodles, sesame oil, soy sauce, smoked bacon

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Preparation:

Step 1
• Combine 3 cups of hot water, chicken broth, chopped green onions, ginger, garlic, 1 tablespoon of sesame oil, and soy sauce in a slow cooker. Close the lid, making sure the steam valve is closed. Set the pressure cooker to high pressure and cook for 10 minutes. Once the cycle is complete, carefully open the steam valve. When the steam is released, turn off the slow cooker and remove the lid.
Step 2
• Meanwhile, place the noodles in a bowl and cover with hot water; stir occasionally until tender, about 15 minutes. Gently separate any strands that may be stuck together, then drain and rinse the noodles under cool water. Thinly slice the carrots, chop the Canadian bacon, and thinly slice the remaining 2 green onions. Drain the tofu and cut into 12 pieces.
Step 3
• Set the slow cooker to high heat for sautéing. Remove the garlic, ginger, and green onions with a slotted spoon, finely chop, and return to the pot. Add the noodles, carrots, and Canadian bacon; cook, stirring, until the carrots are completely tender, about 3 minutes. Turn off the slow cooker. Add the spinach and thinly sliced ​​green onions, and season with salt to taste.
Step 4
• Ladle the soup into bowls and top each with 3 pieces of tofu. Drizzle with the remaining 1 tablespoon of sesame oil.

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