
Tofu and egg noodle soup
(at time of publication)
Ingredients
- 2 teaspoons salt-reduced vegetable stock powder
- 3cm piece fresh ginger, peeled, sliced
- 2 teaspoons salt-reduced soy sauce
- 1.5L boiling water
- 440g fresh egg noodles
- 200g Chinese marinated tofu
- 2 bunches baby bok choy, trimmed, leaves separated
Instructions
1 Place stock powder, ginger and soy sauce in a large saucepan with boiling water and bring to the boil. Reduce heat to low and simmer for 2-3 minutes.
2 Meanwhile, put noodles in a large bowl and cover with boiling water. Let stand for 2 minutes.
3 Add tofu and bok choy to broth. Simmer for 1-2 minutes, or until bok choy is bright green. Remove from heat.
4 Drain noodles and divide among 4 serving bowls. Ladle broth over noodles. Serve with sliced chilli and spring onions.
Nutrition Info (per serve)
-
Calories 311cal
-
Kilojoules 1300kJ
-
Protein 16g
-
Total fat 5g
-
–Saturated fat 1g
-
Carbohydrates 50g
-
–Sugars 2g
-
Dietary fibre 5g
-
Sodium 610mg
-
Calcium 70mg
-
Iron 3mg
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