Skip to navigation Skip to content
Print

Waitrose

Oriental Noodle Broth with Tofu and Pak Choi

This quick soup with noodles and tofu is nourishing and fragrant, and substantial enough for a main meal.

Preparation time:
10 minutes
Cooking time:
10 minutes
Total time:
20 minutes 20 minutes
Serves:
 4
  • Diabetic
  • Milk Free

Ingredients

  • 3 x 18g sachets Yutaka Japanese Miso Soup from a 90g box
  • 1cm root ginger, peeled and shredded
  • ½ x bunch salad onions, sliced
  • 100g button mushrooms, sliced
  • 235g pack green pak choi
  • ½ x 250g pack Sharwood’s Rice Noodles
  • ½ x 20g pack fresh coriander
  • 1 tbsp Clearspring Organic Tamari Soya Sauce
  • 4 tbsp vegetable oil
  • 3 tbsp cornflour
  • 349g pack Blue Dragon Firm Silken Style Tofu
  • 1 red chilli, deseeded and finely sliced

Method

  1. Pour 1 litre of boiling water from the kettle into a large pan and return to the boil. Add the contents of the miso sachets, the ginger, salad onions and button mushrooms. Break the pak choi into individual leaves and add to the pan. Cover and simmer for 2-3 minutes until the pak choi is beginning to wilt and the mushrooms are softening.
  2. Add the noodles, coriander and soya sauce to taste. Cover and remove from the heat.
  3. 3 Heat the oil in a large non-stick frying pan. Place the cornflour on a plate and cut the tofu into 2-3cm cubes. Pat them dry with kitchen paper, then lightly dust each cube in the cornflour. Fry for 3-4 minutes over a high heat until golden. Pour the broth into bowls, top with the tofu, and serve garnished with the chilli.