Name: Chinese noodle, tofu and vegetable soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 litre (4 cups) vegetable stock; 1 litre (4 cups) water; 4 centimetre piece fresh ginger (20g), grated finely; 1 clove garlic, crushed; 1/4 cup (60ml) light soy sauce; 1 teaspoon caster sugar; 100 gram fresh shiitake mushrooms; 1 bunch gai lan; 450 gram fresh hokkien noodles; 1 medium carrot (120g), cut into long thin strips; 1 1 stick celery (100g), trimmed cut into long thin strips; 300 gram silken tofu; 1/2 teaspoon sesame oil; 1 fresh long red chilli, sliced thinly; 2 green onions, sliced thinly; pinch ground white pepper

Chinese noodle, tofu and vegetable soup

This Chinese style soup is very refreshing if you’re looking for a quick and easy meat-free meal.

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 litre (4 cups) vegetable stock

1 litre (4 cups) water

4 centimetre piece fresh ginger (20g), grated finely

1 clove garlic, crushed

1/4 cup (60ml) light soy sauce

1 teaspoon caster sugar

100 gram fresh shiitake mushrooms

1 bunch gai lan

450 gram fresh hokkien noodles

1 medium carrot (120g), cut into long thin strips

1 1 stick celery (100g), trimmed cut into long thin strips

300 gram silken tofu

1/2 teaspoon sesame oil

1 fresh long red chilli, sliced thinly

2 green onions, sliced thinly

pinch ground white pepper

Method

1.Bring stock, the water, ginger, garlic, sauce and sugar to the boil in a large pan.

2.Meanwhile, remove stems from mushrooms; thinly slice caps. Separate gai lan stems and leaves.

3.Rinse noodles under warm water to separate; drain well.

4.Add carrot, celery, mushrooms, gai lan stems and noodles to the pan; simmer, uncovered, for 2 minutes. Add gai lan leaves; simmer, uncovered, for 1 minute or until just tender.

5.Cut tofu into 1.5cm cubes; add to soup with oil. Season to taste with a little extra soy sauce or salt. Remove from heat.

6.Ladle soup into serving bowls; serve with chilli, onion and white pepper.

If you can’t find gai lan, you can use baby buk choy, choy sum, broccolini or snow peas.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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