Tofu and mushroom noodle broth


Ingredients 16
Servings 4
Time

Ingredients

  • 200
    g
    thin egg noodles
  • 1
    stick lemongrass, cut into pieces
  • 3
    lime leaves, optional
  • 3
    whole red chillies, slit down the sides
  • 5
    ml
    freshly grated ginger
  • 3
    cloves garlic, crushed
  • 2
    Litres
    chicken stock
  • 30
    ml
    brown sugar
  • 45
    ml
    fish sauce
  • 2
    limes, juice
  • 200
    g
    oyster mushrooms
  • 200
    g
    tofu, cut into small blocks
  • 2
    small bunches tah tsai or bok choy
  • 2
    spring onions, sliced at a slant
  • handful coriander, washed well (optional)
  • salt and freshly ground black pepper
 

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.
 

Read more on: pulses
 

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