Healthy Tofu Broth
A light, flavorful tofu noodle broth with ginger, chilli, mushrooms, lime, and sesame oil, based on the BBC recipe by Tony Tobin.
This recipe is Japanese style, dinner, scaled for 1 servings, with 10 min prep and 7 min cook.
Prep: 10 min · Cook: 7 min · Total: 17 min · Serves: 1
Quick cooking notes
- Core ingredients include vegetable stock, egg noodles, tofu, soy sauce.
- Follow all 5 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 1 serving.
Ingredients
- 250 ml vegetable stock (hot)
- 100 g egg noodles (dried)
- 75 g tofu (cut into cubes)
- 1 tablespoon soy sauce
- 1 unit red bird's eye chili (chopped)
- 25 g gingerroot (chopped)
- 3 unit mushrooms (sliced)
- 1 unit lime (juiced)
- 1.5 tablespoons sesame oil
- 2 tablespoons fresh coriander (chopped, for garnish)
Instructions
- Put the vegetable stock into a saucepan and bring it to a boil.
- Add the dried noodles and cook for 2 minutes.
- Add the tofu, soy sauce, chopped chilli, chopped ginger, sliced mushrooms, lime juice, and sesame oil.
- Cook for 5 minutes, until the noodles and vegetables are tender and the broth is fragrant.
- Transfer to a serving bowl and garnish with the chopped coriander.
Nutrition (per serving)
- Calories: 520
- Protein: 20 g
- Fat: 20 g
- Carbohydrates: 63 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 1250 mg
Nutrition values are estimates based on stored ingredient totals and serving size.