Easy Tofu Cookery

Tofu, Spinach And Noodle Soup - Quick and Easy Recipe

March 13th, 2007 Subscribe To Our Feed

This recipe is quick to make but tastes delicious and is quite filling. The ginger and lemongrass make the soup full of flavour.

Ingredients to make enough soup for two ;
200g dried egg noodles
500ml hot vegetable stock
150g tofu cut into cubes
2 chopped red birds eye chillis
2 tablespoons low-salt soy sauce
50g chopped fresh root ginger
4cm of fresh lemongrass with the stalk removed and the inside chopped very finely
6 medium sized flat mushrooms,sliced
juice of 2limes
4 tablespoons sesame oil
4 large handfuls of well-washed spinach

garnish; 4 tablespoons chopped coriander

Bring the vegetable stock to the boil in a saucepan.
Add the noodles and cook for two minutes.
Add the tofu chunks,soy sauce, chilli,ginger,lemongrass,mushrooms, lime juice and sesame oil.
Cook for four minutes.
Add the whole spinach leaves and simmer for another 30 seconds.
Transfer to two serving bowls and garnish with the coriander.