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Mushroom noodle soup with smoked tofu
Fruit and vegetables
40g/1½oz dried
porcini
mushrooms
60g/2¼oz fresh root
ginger
, peeled and thinly sliced
2
garlic
cloves, thinly sliced
1 red
chilli
, sliced
4
spring onions
, roughly chopped
200g/7oz choi sum (Chinese cabbage) or Tenderstem
broccoli
, sliced
150g/5½oz baby
spinach
, roughly chopped
small handful
coriander
, roughly chopped
Tins, packets and jars
2 nests (about 40g/1½oz each) wholewheat
noodles
Cooking ingredients
2 reduced-sodium vegetable or beef stock pots
2
star anise
4
cardamom
pods, bruised
1 tbsp reduced-sodium
soy sauce
or fish sauce
1 tsp
black sesame seeds
Dairy, eggs and chilled
200g/7oz smoked
tofu
, cut into 2cm/¾in cubes
Other
1 litre boiling water
Back to recipe
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