Healthy tofu broth

Serves 1

Preparation time less than 30 mins

Cooking time less than 10 mins

250ml/9fl oz hot vegetable stock
100g/3½oz dried egg noodles (or other dried noodles)
75g/2½oz tofu, chopped into cubes
1 tbsp soy sauce
1 red bird’s eye chilli, chopped
25g/1oz ginger, chopped
3 mushrooms, sliced
1 lime, juice only
1½ tbsp sesame oil
2 tbsp chopped coriander, to serve
1. Put the vegetable stock into a saucepan and bring up to the boil. Add the noodles and cook for two minutes.
2. Add the tofu, soy sauce, chilli, ginger, mushrooms, lime juice and sesame oil and cook for five minutes.
3. To serve, transfer the broth into a serving bowl and garnish with the coriander.

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