Ginger Tofu and Noodle Soup
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 300 g tofu
- 2 tablespoons runny honey or 2 tablespoons agave syrup
- 1 tablespoon vegetable oil
- 1 red pepper, finely sliced
- 75 g shiitake mushrooms, halved
- 1200 ml hot vegetable stock
- 1 inch ginger, peeled and grated
- 4 tablespoons dark soy sauce
- 250 250 g egg noodles or 250 g rice noodles
- 100 g baby spinach leaves
directions
- Heat grill to medium hot and place tofu on a square of foil. Brush with the honey and grill until crispy on outside. (about 10 mins).
- Allow tofu to cool and cut into small chunks 1cm x 1cm and set aside.
- heat the oil and fry the pepper for 3 mins, add mushrooms and fry for a further 3 minutes.
- Add stock, ginger and soy and simmer for 5 minutes.
- Add noodles and simmer for 5 mins or until soft, add spinach and tofu and cook for a further minute.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...