Tofu and mushroom noodle broth

Men's Health
4 servings
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Pulses

By Food24 November 03 2009
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Ingredients (16)

200.00 g egg noodles
1.00 lemongrass
3.00 lime leaves
3.00 red chilli — split
5.00 ml fresh ginger — freshly grated
3.00 garlic — cloves, crushed
2.00 Litres stock — chicken
30.00 ml brown sugar
45.00 ml fish sauce
2.00 limes — juice only
200.00 g oyster mushrooms
200.00 g tofu — cubed
2.00 pak choy
2.00 spring onions — sliced on the diagonal
fresh coriander — handful
sea salt and freshly ground black pepper
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Method:

Cook egg noodles according to instructions, rinse and set aside.
Place next 5 ingredients in a large pot and pour over stock.
Add sugar, fish sauce and lime juice. Leave to simmer for 10 minutes.
Add the mushrooms and simmer for another 5 minutes.
Add tofu and tah tsai and cook for 3 minutes.
To serve, divide noodles into 4 bowls and ladle over the vegetables, tofu and broth.
Top with spring onions and coriander for extra flavour and season to taste with salt and pepper.



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