Tofu Soup Noodles

Nutrition per serve

Ingredients

• 1pcs corn cob
• 1clove garlic
• 1pcs ginger
• 1bunch coriander
• 1pcs vegetable stock cubes
• 1pcs carrot
• 1pcs pak choy
• 200g peanut satay tofu
• 1pcs bird's eye chilli
• 150g vermicelli noodles
• 5ml sugar
• 15ml soy sauce
• 875ml (3½ cups) boiling water

Method

1. Step 1 — Start prep
   Bring a medium saucepan of water to the boil for the noodles. Discard the husk and silks from the corn. Slice the kernels from the cob, reserving the cob. Crush or finely chop the garlic. Finely grate the ginger. Pick the coriander leaves, then finely chop the stems.
2. Step 2 — Make broth
   Crumble 3 stock cubes* into a separate medium saucepan. Add the corn kernels, corn cob, garlic, ginger, coriander stems, 1 tsp sugar, 1 tbs soy sauce and 875ml (3½ cups) boiling water. Bring to a simmer. Reduce the heat to medium, cover and cook for 10 mins to develop the flavour.
3. Step 3 — Finish prep
   Meanwhile, halve the carrot lengthwise and thinly slice on an angle. Coarsely chop the pak choy, keeping the stems and leaves separate. Thinly slice the tofu. Thinly slice the chilli, removing the seeds if less heat is desired (the chilli isn't essential to the dish, so omit it if you don't tolerate heat).
4. Step 4 — Cook noodles
   Cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Cook carrot
   Add the carrot to the broth and cook for 2 mins. Remove the corn cob and discard.
6. Step 6 — Finish soup and serve
   Add the pak choy stems to the broth and cook for 1 min. Add the pak choy leaves and cook for a further 1 min or until just wilted. Divide the noodles and tofu among bowls and ladle over the soup. Scatter with the coriander leaves and chilli, if desired, to serve.

Allergens

Soy, Gluten, Peanut, Wheat