Ginger Tofu and Noodle Soup

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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