Ingredients:
- 9 fluid ounces hot vegetable stock
- 3 1/2 ounces dried egg noodles or other dried noodles
- 2 1/2 ounces tofu, chopped into cubes
- 1 tablespoon soy sauce
- 1 red bird’s eye chili, chopped
- 1 ounces ginger root, chopped
- 3 mushrooms, sliced
- Juice of one lime
- 1 1/2 tablespoons sesame oil
- 2 tablespoons chopped fresh coriander, to serve
Direction to prepare:
Put the vegetable stock into a saucepan and bring up to the boil.
Add the noodles and cook for two minutes.
Add the tofu, soy sauce, ginger, chili, mushrooms, lime juice and sesame oil and cook for five minutes.
To serve, transfer the broth into a serving bowl and garnish with the coriander.
