Ginger Tofu and Noodle Soup
Ready In: 35 mins
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 g udon noodles or 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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