Quick & Easy

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.
Chinese noodle, tofu and vegetable soup

Chinese noodle, tofu and vegetable soup




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.


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