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.

• Milk free
• Diabetic (low sugar)

Preparation time :	10 minutes
Cooking time :	10 minutes
Total time :	20 minutes

Serves: 4

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.

Variation

For a meat alternative, try substituting cooked chicken chunks for the tofu – add at the first stage of cooking, along with the mushrooms.