Lunch Fast Tofu Noodle Soup

Nutrition per serve

Ingredients

• 150g vermicelli noodles
• 1pcs zucchini
• 1pcs carrot
• 200g plain tofu
• 20g Asian-style stock powder
• 5ml sugar
• 750ml (3 cups) boiling water
• 10ml soy sauce
• 1pinch pinch of chilli flakes (optional)

Method

1. Step 1 — Cook noodles
   Bring a medium saucepan of water to the boil for the noodles.
   Cook the noodles in the pan of boiling water for 7 mins or until tender (see Kitchen 101). Drain, then rinse under hot water to prevent the noodles from sticking.
2. Step 2 — Prep ingredients
   Meanwhile, shred the zucchini and carrot using a julienne peeler or coarsely grate with a box grater.
3. Step 3 — Prep tofu
   Cut the tofu into 2cm cubes.
4. Step 4 — Make stock
   Put the stock powder and 1 tsp sugar in a heatproof jug, add 750ml (3 cups) boiling water and stir to dissolve. Stir in 2 tsp soy sauce.
5. Step 5 — Serve up
   Divide the noodles, vegetables and tofu among bowls, then pour over the stock mixture. Scatter with a small pinch of chilli flakes, if using, and enjoy!
6. Step 6 — Kitchen 101
   Stir the noodles every now and then while they are boiling to prevent them sticking together.

Allergens

Sojabohnen, Gluten, Sesamsamen, Sulfit, Wheat