Ingredients (serves 5):
250g Cauldron Tofu, cut into small cubes
4tbsp Tamari (Japanese) soy sauce
4 tbsp Rice wine
2 Litres vegetable stock
2 Garlic cloves, finely chopped
Small piece fresh ginger, finely chopped
1/2-1 Red chilli, finely chopped
50g Sharwood’s dried fine egg noodles
1 Medium carrot, sliced into thin matchsticks
1 Medium courgette, sliced into fine matchsticks.
4 Spring onions, sliced into fine matchsticks,
2 Level tsp miso paste.
- Drain the tofu and cut into small cubes. Mix the soy sauce and rice wine and pour over the cubed tofu. Leave to marinate for 10 minutes.
- Put the stock, garlic, ginger and chilli into a large saucepan and simmer for 2-3 minutes then add the tofu with the remaining marinade to the saucepan and simmer for a further 2-3 minutes.
- Add the dried noodles and simmer for 5 minutes then stir in the carrot, courgette, spring onion and miso paste and heat for a final 2-3 minutes without allowing the soup to boil.
For added minerals, serve garnished with shredded Japanese seaweed such as Hijiki or Nori.