Vegan noodle broth
A fragrant Asian-style noodle broth with tofu. A quick and easy vegan and gluten-free lunch.
By Ross Burden
From Ready Steady Cook
Ingredients
- 200ml/7fl oz hot vegetable stock
- 1 small knob ginger, cut into julienne
- 1 tbsp spring onion, shredded
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 50驳/1戮辞锄 firm tofu, cubed
- 50驳/1戮辞锄 rice noodles
- 1 tbsp chopped coriander
Method
Bring the stock to simmer in a small saucepan.
Add the ginger, spring onion, sesame oil and soy sauce and stir.
Add the tofu and noodles and half the coriander. Remove from the heat.
Leave for five minutes to cook through.
To serve, pour into a bowl and sprinkle with the remaining coriander.
Recipe Tips
Make sure the stock you use is gluten-free if required.
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