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Pak choi, tofu and rice noodle soup
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200g flat rice noodles
1 litre fresh vegetable stock
20g fresh root ginger, peeled and sliced into matchsticks
½ red chilli, finely sliced
½ small cinnamon stick
235g pak choi, leaves and stalks separated and sliced
225g smoked tofu, drained and cubed
2 tbsp soy sauce
½ lime, juice
handful coriander, chopped
1. Prepare the noodles according to pack instructions. Meanwhile, put the vegetable stock in a large saucepan and set over a medium heat. Add the ginger, chilli and cinnamon stick. Bring up to simmering point, then reduce the heat to low and cook for 10 minutes.
2. Remove the cinnamon from the stock and discard. Turn the heat up slightly and add the pak choi stalks to the pan. Simmer for 2 minutes, then add the tofu, drained noodles and pak choi leaves; heat through for a further minute. Remove from the heat, stir in the soy sauce and lime juice, then season, if needed. Divide between large bowls and scatter with the coriander.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.