Soups Recipes - Noodle Sauce with Tofu Recipe

Ingredients

• 150g/5oz dried thick rice noodles

• 1 liter/1 3/4 pints/4 cups vegetable stock

• 1 fresh red chili, seeded and thinly sliced

• 15ml/1 tbsp light soy sauce

• juice of 1/2 lemon

• 10ml/2 tsp sugar

• 5ml/1 tsp finely sliced garlic

• 5ml/1 tsp finely chopped fresh root ginger

• 200g/7oz firm tofu

• 90g/3 1/2 oz/scant 1 cup bean sprouts

• 50g/2oz/1/2 cup peanuts

• 15ml/1 tbsp chopped fresh coriander (cilantro) spring onion (scallion) slivers and red chili slivers, to garnish

Serves 4

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Method:

1. Spread out the noodles in a shallow dish and pour over boiling water to cover.

2. Soak according to the packet instructions until they are just tender. Drain, rinse and set aside.

3. Meanwhile, place the stock. red chili, soy sauce, lemon juice, sugar; garlic and ginger in a wok over high heat.

4. Bring to the boil, cover; reduce to low heat and simmer the mixture gently for 10-12 minutes.

5. Cut the tofu into cubes. Add it to the wok with the drained noodles and the bean sprouts. Cook the mixture gently for 2-3 minutes.

6. Roast the peanuts in a dry non-stick wok, then chop them. Stir the coriander into the soup.

7. Serve in warm bowls with peanuts, spring onions and chili on top.

Note: This light and refreshing soup is an excellent pick-me-up. The aromatic, spicy broth is simmered first, and then the tofu, bean sprouts and noodles are added.

Cook's Tip: It's important to use vegetable stock with plenty of flavor for this simple soup.